Wednesday, January 5, 2011

Roasted butternut squash, brussels sprouts and cranberries

brussels sprouts, halved (or quartered if huge)
butternut squash, cubed
cranberries, rinsed
coconut oil, melted
sea salt & fresh cracked pepper

Loosely fill a jelly roll pan with the sprouts, squash and cranberries about 2 parts sprouts, 2 parts squash and 1 part cranberries. Drizzle with melted coconut oil. Sprinkle with salt and pepper. Roast about 30 minutes or until your liking. The tart of the cranberries goes great with the sweet of the squash. Excellent with pork loin chops.

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