Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions
as a side dish
medium butternut squash
peeled and cut into 1/2-inch cubes
trimmed and halved
cut into 1/2-inch pieces
medium red or yellow onion
extra virgin olive oil
Kosher salt and freshly cracked black pepper
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.
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