Roasted Sweet Potatoes/Butternut Squash & Brussel Sprouts

from Debbie Hermansen

Wash taters & brussel sprouts. Peel and de-seed squash.

Cut all veggies into same-size pieces. Lightly coat veggies with olive oil, sea salt and any spices your family likes.

Roast in 450 degree oven until veggies start to brown. Turn gently to assist the natural caramelizing of the veggies.



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