Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash
from Kiwi and Carrot

You need 11 Ingredients
Showing 8 out of 16 Steps
  1. Cut squash into one-inch pieces and place in large bowl.
  2. Spread evenly on cookie sheet and roast 30-40 minutes, until browned and cooked through.
  3. Toss with olive oil and season with salt and pepper.
  4. Put Brussels sprouts in large bowl with half of the red onion and bacon.
  5. Cut bacon into small pieces and fry until crisp.
  6. Chop red onion into large pieces and divide into two equal parts.
  7. Wash Brussels sprouts, drain and cut ends off.
  8. Preheat oven to 375 degrees.

Kiwi and Carrot

We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.

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