Brussels sprouts can be a delicious addition to your holiday dinner. This recipe is a celebration of fall with the addition of butternut squash. It comes from Kim Kausen of Flavorful California, Cooking Classes for the Home Cook.
2 lbs Brussels sprouts, trimmed and halved
2 bags (12 oz. each) fresh cut butternut squash
2 (8oz.) cans sliced water chestnuts, drained
We Olive Garlic Olive Oil
Salt and Pepper
4 Tbsp. dried Italian Herb Seasoning
Preheat oven to 400 degrees. Coat a 9” x 13” pan with nonstick spray.
Combine Brussels sprouts, butternut squash, and chestnuts in prepared pan. Generously drizzle garlic olive oil over mixture. Generously salt and pepper mixture. Sprinkle Italian herbs and toss mixture to coat. Roast vegetables in the oven until the Brussels sprouts and butternut squash are tender and leaves of Brussels sprouts have started to crisp, approx 45 minutes. You may want to stir the vegetable mixture midway to even the cooking of the vegetables.
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