Roasted Delicata Squash and Brussels Sprouts
Ingredients
- 2 Delicata Squash
- 2 tbsp Extra Virgin Olive Oil, divided
- ½ tsp Sweet Paprika
- ½ tsp Ground Cinnamon
- 1 Red Onion (medium), sliced
- 1 lb Brussels Sprouts, trimmed and halved
- 1 tsp Kosher Salt, divided
- 1 tsp Black Pepper
- Balsamic Glaze (to drizzle on top)
Instructions
- Preheat oven to 425*F.
- Line sheet pan with parchment.
- Halve squash lengthwise, remove seeds, and slice into ½ inch slices.
- Toss squash with 1 tbsp olive oil, ½ tsp salt, paprika, and cinnamon.
- Spread seasoned squash onto half the baking sheet.
- Toss Brussels sprouts and onions with 1 tbsp oil, 1/ tsp salt, and pepper.
- Spread seasoned Brussels sprouts and onions onto the other half of sheet pan.
- Bake 25-30 minutes, or until veggies are browned and tender.
- Drizzle with balsamic glaze and serve warm.