Roasted Brussels Sprouts and Butternut with Maple Glaze
Ingredients
- Brussels sprouts
- Butternut squash or buttercup squash
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Preparation
Roast cleaned and halved brussels sprouts and buttercup or butternut at 425°F for 20 minutes.
Turn oven down to 350°F, drizzle the syrup mixture over the vegetables, and cook for another 10 minutes or so.
