Roasted Butternut Squash & Brussel Sprouts

I love a hearty side of roasted vegetables! I love it because it taste delicious and requires minimal effort! I had a packet of cubed Butternut Squash and a packet of Brussel Sprouts that I got from Trader Joes. Using these really saves me a lot of time especially coming home after a long day. I roasted the veggies and lightly tossed them in a quick and easy chili-maple sauce. I like having a bit of a crunch with the dish so I topped it with chopped pecans and pomegranate seeds. All of the flavors and textures complimented each other perfectly! Hope you enjoy this as much as I do! Check out the recipe below!

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Ingredients

• 4 cups cubed butternut squash (about 12 ounces)

• 2 tablespoons olive oil

• 1 tablespoon 100% pure maple syrup

• 4 cloves garlic, minced

• 1/2 teaspoon chipotle chili powder - ¼ teaspoon cinnamon

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup pomegranate seeds

• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 400 degrees F.

2. Add butternut squash and Brussel sprouts to a large bowl.

3. In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder, salt, pepper and cinnamon. Pour over squash and sprouts and toss to evenly distribute.

4. Pour on a baking sheet and spread out evenly. Roast in oven for 25-30 minutes.

5. Remove from oven and cool for 5 minutes. Transfer to a large bowl and top with pomegranate seeds and pecans.

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