TASTE OF THE OZARKS: Roasted Super Foods for Cold Weather

SPRINGFIELD, Mo. (KY3) -

Roasted Brussels Sprouts & Butternut Squash

Serves 4-6

Recipe from Alix Shantz of Achieving Your Best

Ingredients:

2 cups Brussels sprouts - stems cut off and cut into fourths

2 cups cubed butternut - squash peeled

3 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper to taste

Instructions:

Preheat the oven to 425. Line baking sheet with parchment paper. Place Brussels sprouts and squash into a large bowl. Add olive oil, garlic powder and smoked paprika. Stir to combine.

Place on baking sheet in a single layer. Roast about 20 - 30 minutes, until golden and crispy.

Nutrition Facts:

4-6 servings

145 kcal, 10.8g fat, 13.1g carb, 2.4g protein, 439 mg potassium

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