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5
from
14
votes
Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions
Servings:
6
as a side dish
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
Tablespoons
extra virgin olive oil
1
Tablespoon
balsamic vinegar
1
Tablespoon
brown sugar
1/2
teaspoon
curry powder
Kosher salt and freshly cracked black pepper
Instructions
Preheat oven to 400 degrees F.
Spread chopped butternut squash, Brussels sprouts, cranberries, apple and onion on a large rimmed baking sheet.
In a small bowl, whisk oil, vinegar, brown sugar and curry powder. Drizzle over vegetable mixture and toss to evenly coat.
Roast for 45 minutes, gently stirring halfway through cooking time. Continue to roast until vegetables are tender and nicely browned.
Enjoy!