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Roasted Butternut Squash and Brussels Sprouts

Roasted veggies served over rice and leftover protein is the ultimate budget meal that actually tastes great!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 3
Course: Main Course
Ingredients Method

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

Method
 

  1. 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
  2. Peel and cut the butternut squash into cubes about the same size as the brussels sprouts and add alongside
  3. Toss everything together with the olive oil
  4. 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
  5. Toss again and roast at 400deg for 30-45 minutes until the squash is tender and brussels are tender and taking on color
  6. Serve over rice and alongside any leftover protein you have like chicken thighs!