| Autumn Delight |
Author:
Ingredients
- 1 lb. brussels sprouts
- 3 cups butternut squash, peeled, seeded & diced
- 3 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- large pinch of ground cloves
- fresh lemon juice (from about 1/2 a lemon)
- sea salt, to taste
- several grinds of black pepper
Instructions
- Preheat the oven to 350 degrees.
- Clean the brussels sprouts and remove the ends and the outer leaves.
- Halve or quarter the brussels sprouts into bite-size pieces.
- Combine with the butternut squash in a large, shallow baking dish.
- Sprinkle with fresh lemon juice and season with the dried seasonings.
- Spread the mixture out into an even layer.
- Bake until the vegetables are tender, about 55 minutes.
