Roasted Butternut Squash and Brussels Sprouts
Roasted veggies served over rice and leftover protein is the ultimate budget meal that actually tastes great!
Ingredients
- 1 Count Butternut Squash Peeled and cubed to about the same size as the Brussels
- 1 Pound Brussels Sprouts End cut off and sliced either in half or quarters
- 1/3 Cup Olive Oil
- Salt and Pepper To taste
Instructions
- Cut the stem end off the brussels sprouts and depending on size either half or quarter them and put in a pile on the baking sheet
- Peel and cut the butternut squash into cubes about the same size as the brussels sprouts and add alongside
- Toss everything together with the olive oil
- Add whatever seasoning you want to use, salt and pepper usually for me but feel free to add dried herbs, paprika, chili flakes, cumin etc
- Toss again and roast at 400deg for 30-45 minutes until the squash is tender and brussels are tender and taking on color
- Serve over rice and alongside any leftover protein you have like chicken thighs!