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Roasted Brussels & Butternut Squash

Updated: Nov 7, 2020

One of the things that I love most about eating a plant based diet is how you can take the simplest of ingredients and turn them into something that is bursting with flavor. Roasting veggies is one of my favorite ways to cook when fall approaches. It has this magical way of bringing out the best flavor with very minimal effort.

Cook Time: 20-25 Minutes:

Makes 2-3 servings


  • 1 to 2 lbs of Brussel sprouts cut in half

  • 1/2 a butternut squash cut into bite size pieces

  • 1/2 a red onion sliced thick

  • 2 tsps of fresh sage finely chopped

  • 3 tbs of extra virgin olive oil

  • sea salt to taste


  1. Preheat the oven to 400*

  2. Place the Brussel spouts, butternut squash, red onion and sage into a large bowl. Add in the extra virgin olive oil and mix until everything is coated. Now place the ingredients onto a large sheet pan in an even layer. Place the sheet pan onto the middle oven rack and cook for about 10-12 minutes on each side or until your desired tenderness is achieved. Remove from the oven and add sea salt to taste.

Super simple ingredients with big flavor!

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

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Hey I'm Shantelle!


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