Roasted Brussels Sprouts and Butternut Squash

Ingredients

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The following ingredients have 4 Servings

• 1 lb fresh brussels sprouts (stem removed, cut in half)
• 2 1/2 cups freshly peeled/cubed (1"cubes butternut squash)
• 5 TB olive oil
• 2 TB brown sugar
• 1 tsp cinnamon
• 3/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instruction

• Preheat oven to 425F, with rack on upper middle position.
• On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add salt and pepper to taste.