Roasted Brussels Sprouts And Butternut Squash

*WEIGHT LOSS*

kosher salt

2 tablespoons extra virgin olive oil

16 ounces brussels sprouts, halved

16 ounces butternut squash, peeled and diced 3/4-inch

6 sprigs fresh thyme

fresh black pepper, to taste

DIRECTIONS:

Preheat oven to 425°F. Spray a large sheet pan with oil.

In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.

Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups