Roasted Brussels Sprouts and Butternut Squash
By Chefair, prepared for Adaptive Nutrition
1 small butternut squash cut into 1 inch cubes
2 cups Brussels sprouts
1/4 cup olive oil
1/4 cup balsamic vinaigrette
1 tsp salt
1 tsp pepper
Preheat oven to 400 degrees.
Cut the brussels sprouts in half and peel and cut up butternut squash into squares (don’t forget to gut the middle!).
Combine brussels sprouts, butternut squash, balsamic vinaigrette, olive oil, salt, and pepper in a bowl and toss.
Add to a cooking pan.
Place in oven and cook for 30 minutes at 400 degrees.