Roasted Brussels Sprouts and Squash

Ingredients

• 1 butternut squash, peeled, seeded and cubed
• 1-2 lbs. Brussels sprouts (cut each in half)
• 1 onion, chopped
• 1 orange
• 4 tbsp. honey (or maple syrup)
• 1/2 pomegranate, seeded
• olive oil
• salt and pepper

Instructions

1. Preheat oven to 400°F. Spread Brussels sprouts, onion and  squash on a large baking sheet. Toss with olive oil & salt until well coated. Place the Brussels sprouts cut side down on the baking sheet.
2. Roast for 20 minutes. Stir and toss making sure the veggies stay separated.
3. Make the orange glaze by combining juice from 1 orange  with 4 tbsp. honey.
4. When the Brussels sprouts are starting to crisp up, add the orange glaze and put back in the oven for about 5 minutes.
5. Sprinkle pomegranate seeds for a beautiful finish.

Recipe and Photography Courtesy of Lauren Egger