Roasted Brussels Sprouts & Butternut Sqaush with Pecans & Pomegranate Seeds

INGREDIENTS

• 14 oz Brussels sprouts, halved
• 3 cups cubed butternut squash
• 2 tbsp oil of choice
• 1/3 c raw pecan pieces
• 3-4 sprigs of fresh thyme
• 3-4 leaves of fresh sage
• 1/4 tsp white pepper
• 1/2 tsp garlic powder
• Salt, to taste
• Pomegranate seeds, for garnish

INSTRUCTIONS

1. Preheat oven to 425 F
2. Wash, trim, and halve brussels sprouts. Peel and cube butternut squash (or buy already cubed and peeled).
3. In a large bowl add brussels sprouts and butternut squash. Drizzle with 2 tbsp oil, I used avocado oil. Sprinkle white pepper and garlic powder on the brussels sprouts and butternut and then toss to combine.
4. Line a baking sheet with parchment paper (optional). Spread brussels sprouts and butternut squash on pan in a single, even layer.
5. Sprinkle pecans around pan evenly. Add fresh thyme and sage to pan.
6. Bake in oven for 25 minutes, stirring/flipping half way through.
7. Salt after you take out of oven. Sprinkle pomegranate seeds on top.

I really hope you enjoy this simple dish! xX