Roasted Brussels Sprouts and Butternut Squash with Pecans
recipecenter.giantfoodstores.com
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Total: 30
Servings: 6
Cost: $7.59 /serving
Ingredients
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Instructions
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Step 1
Preheat oven to 425F. Cut the Brussels sprouts in half and place in a single layer with the butternut squash on a large rimmed sheet tray.
Step 2
Mix together the olive oil, garlic powder, balsamic vinegar and honey. Drizzle over top of the sprouts and squash and gently toss until coated. Season with salt and pepper.
Step 3
Bake for 20 minutes. Remove from oven and add the pecans and cranberries to the pan. Toss, then place back in the oven for an additional 5 mins or until vegetables are tender.