Balsamic Butternut Squash and Brussels Sprouts
Ingredients
- 2 pounds peeled, cubed butternut squash 1 pound fresh Brussels sprouts, trimmed, halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon whole grain mustard
- Salt and black pepper, as desired
- 1 teaspoon sage
- 2 cloves garlic, minced
Instructions
- Preheat oven to 375 F.
- Place butternut squash and Brussels sprouts in a large baking dish (9 × 13 “).
- Mix balsamic vinegar, olive oil, sage, garlic, mustard, salt, black pepper, and sage together.
- Toss vinaigrette into vegetables with tongs to distribute ingredients.
- Place baking dish on the top shelf of the oven. Cook for about 30 minutes, until vegetables are barely tender, stirring every 15 minutes.