Roasted squash and Brussels sprouts. Simple one pan recipe for roasted butternut squash and roasted Brussels sprouts with fresh thyme.
1 small to medium sized butternut squash, peeled and cut to roughly the size of a brussels sprout half
1 stalk of fresh Brussels sprouts or cut fresh off the stalk, approximately 1 pound.
10 sprigs fresh thyme
salt and pepper to taste
3 Tablespoons olive oil