Roasted Brussel Sprouts + Butternut Squash with Cranberries
1 lb Brussels sprouts, halved
1 small butternut squashed, peeled and cut into ½-inch cubes
3 tablespoons olive oil
½ cup dried cranberries
Sea salt to taste
2 tablespoons balsamic vinegar
2 teaspoons honey
Optional: Chopped walnuts, pecans or bacon
- Preheat oven to 400° F. Place Brussels sprouts on a baking sheet and toss with 1 tablespoon of olive oil. Place butternut squash cubes on a separate baking sheet and toss with 1 tablespoon of olive oil.
- Roast vegetables for about 30 minutes, or until Brussels sprouts are slightly golden and squash is fork tender.
- Combine all ingredients in a bowl and stir until combined. For a heartier and savory side dish, add bacon. Walnuts or pecans taste good, too!
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