Listen up because I’m about to share the secret to a happy holiday. Here goes…my secret is A.B.R.V. (Always Be Roasting Veggies!) That is all. Proceed with being thankful.
Easy Roasted Brussels Sprouts and Squash Recipe
1 pound fresh Brussels sprouts
2 tablespoons olive oil, divided
1 medium delicata squash
Fine sea salt or kosher salt
Freshly ground black pepper
Heat oven to 375 degrees F. Line a large rimmed baking sheet (15x10x1-inch) with parchment paper.
Trim stem end of Brussels sprouts and remove and discard any tough or blemished outer leaves. Cut large Brussels sprouts in half. In a bowl, toss Brussels sprouts with 1 1/2 tablespoons of the olive oil. Arrange Brussels sprouts in a single layer on one side of the prepared baking sheet.
Trim, peel and remove seeds from delicata squash; slice into 1/2-inch chunks. In the same bowl, toss delicata squash chunks with remaining 1/2 tablespoon olive oil. Arrange squash in a single layer on the other side of the prepared baking sheet. Sprinkle Brussels sprouts and squash generously with salt and pepper.
Bake 20 minutes; stir gently. Bake about 20 to 25 minutes more or until vegetables are tender and browned.
Makes 4 servings