Tasty Tuesday

Get ready for the fall meals this November!  This recipe is filled with fall produce that can also work great for your Thanksgiving dinner!!

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples, and Onions

Ingredients

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tart apple, cut into 1/2-inch pieces
• 1 medium red or yellow onion, chopped
• 2 tbsp. extra virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. brown sugar
• 1/2 tsp. curry powder
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Spread chopped butternut squash, Brussels sprouts, cranberries, apple, and onion on a large rimmed baking sheet.
3. In a small bowl, whisk oil, vinegar, brown sugar, and curry powder.  Drizzle over vegetable mixture and toss to evenly coat.
4. Roast for 45 minutes, gently stirring halfway through cooking time.  Continue to roast until vegetables are tender and nicely browned.
5. Enjoy!

Tip - Trimming Brussels sprouts just refers to removing the tough, darker green outer leaves.  I usually just cut of the hard stem of the Brussels sprout and those leaves fall off naturally.  Easy!

This dish is best cooked the same day you serve.  But you can cut up the ingredients and toss with the oil mixture ahead of time.

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