Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”
Ingredients
- 1/4 cup avocado oil
- 1/2 stick butter melted
- 1/2 cup grated Parmesan cheese
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon thyme
- salt to taste
- pepper to taste
- 1 package 12 ounces frozen Brussels sprouts
- 1 package 10 ounces frozen butternut squash
- 1 package 2 1/2 ounces real bacon pieces
- 1 cup pecans
- 1/2 cup pumpkin seeds
- 1/2 cup cranberries
Instructions
- Heat oven to 400 F.
- In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.
- Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.
- In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.
Notes
Note: Recipe can be doubled for large crowds.