Oven Roasted Squash and Sprouts
Did you know that Brussels Sprouts are named after the capital of Belgium? They’re an excellent source of Vitamin C, A, E, K and omega-3 fatty acid. They help to neutralize potentially toxic substances because of sulfur compounds such as glu-cosinolates and isothiocyanates found in the sprouts. They also create a glowing complexion. Brussels sprouts peak during the winter and require an additional minute to cook during the summer.
Prep Time: 20 minutes Total Time: 60 minutes
1 small acorn squash
4 cups Brussels, sprouts sliced in quarters and halves
2 tbsp Dijon Mustard
1 tsp freshly cracked black pepper
¾ tsp sea salt
¼ cup olive oil
¼ cup apple cider vinegar
3 cloves garlic, minced
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp dried chili flakes
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Dice the acorn squash; cut the ends off the Brussels sprouts and then chop in half and quarters.
- In a large mixing bowl, combine all the ingredients. Toss until sprouts and squash are fully coated.
- Transfer the veggies to the baking sheet and bake in the oven for 40-45 minutes. Stir once or twice during cooking.
- Serves 6-8!