Paleo Recipes for Modern Day Cavemen

Roasted Brussels Sprouts with Butternut Squash

I made some sides for a faux-Thanksgiving dinner party last week and my guests really liked it (or so they said – you never know when you’re a host). This recipe is as easy as it gets and quite tasty – I love brussel sprouts!

Ingredients
16oz brussels sprouts
16oz cubed butternut squash
4 tablespoons olive oil
kosher salt
pepper

Directions
Preheat oven to 400 degrees.

Cut off the ends of the  brussels sprouts and take off any wilted outer leaves. Halve the brussels sprouts (you can leave whole if you like). In a large mixing bowl, mix the sprouts and squash with the olive oil, salt and pepper.

Pour them on an baking pan and roast for 35-40 minutes.  Serve immediately. Enjoy!

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4 thoughts on “Roasted Brussels Sprouts with Butternut Squash

  1. I was browsing the Paleo Webs to find a good roasted butternut squash recipe to go with our roasted chicken tonight, and HOLY moly. I was planning on roasting brussels sprouts as well, but it never occurred to me to do them together. I’m thinking a balsamic drizzle over the top, possibly? I couldn’t help but comment when I found your post combining my two favorite sides. I’ll be posting my food (us Paleo people are gastro-tourists, after all) and giving you a BIG shout out/hug via the only slightly mediocre blog I write.

  2. Pingback: Cave Girl Make Fire. And Roasted Veggies. | CaveGirlEats

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