Roasted Brussels Sprouts And Butternut Squash

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Full recipe & nutritional value on foodfaithfitness.com

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Roasted Brussels Sprouts And Butternut Squash

1

Prepare and chop the ingredients.

2

Toss the butternut squash cubes with olive oil, half of the kosher salt, and black pepper on a large sheet pan.

3

Roast the brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes, or until they start to turn golden.

4

Combine the roasted vegetables, dried cranberries, and pumpkin seeds in a large bowl.

Full recipe & nutritional value on foodfaithfitness.com