Roasted Brussels Sprouts & Butternut Squash

Roasted Brussels Sprouts & Butternut Squash

Are you a person who cringes when your foods touch? Don't answer that. I don't want to ruin my impression of you because I happen to really like when my foods touch. I like seeing what certain things taste like together because you never know when you'll find a random winning combination. When I was 8 years old I had an epiphany when part of my dinner salad casually slid into my french fry ketchup mound. That day I discovered that ketchup on salad tasted just like 1000 island dressing without the mayo. I spent a good year putting ketchup on my salad while enduring the looks of disgust from my family. Have I lost you?

Ingredients

  • 1 1b. Brussels sprouts, trimmed & halved
  • 1 medium butternut squash peeled & cut into 1/2 inch cubes
  • 1 cup fresh cranberries
  • 1 apple, cut into 1/2 pieces
  • 1 medium yellow onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1/2 teaspoon curry powder
  • 1 tablespoon brown sugar
  • kosher salt & fresh cracked pepper
Read the whole recipe on Shutterbean