Roasted Butternut Squash and Brussel Sprouts

If you are looking for an easy fall and/or winter side dish, then this is for you!  Throw it together in 10 minutes or less (even faster with pre-cut veggies from the grocery store) and let your oven do the rest.  This is one of my favorite vegetable side dishes on a cold day - just love it!

Happy Cooking!
Sarah

Roasted Butternut Squash and Brussel Sprouts
1 butternut squash, peeled and cubed (or purchase some already cubed squash from your grocery store)
1 lb of brussel sprouts, trimmed and cut in half (also can be bought ready to go)
2 T olive oil
salt and pepper to taste

Preheat your oven to 400 degrees.  Place your vegetables on a large cookie sheet sprayed lightly with olive oil or cooking spray.  Toss the vegetables in more olive oil, salt, and pepper to taste.  Spread evenly.  Bake at 400 for 30-40 minutes, tossing at least once about 20 minutes into the cooking process. 

Remove from the oven once tender and golden brown.  Taste to see if you need more salt and/or pepper.  Serve immediately.

Honestly, I could just eat a big bowl of these!  Love my veggies!