Ingredients
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2
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16
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16
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6
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Directions
It doesnt get much easier to make, simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges just the way I like them! I love Brussels sprouts, and so does my family! These Brussels Sprouts Gratin are perfect for the holidays, as well as these Sauteed Brussels Sprouts with Pancetta, and Roasted Brussels Sprouts and Shallots with Balsamic Glaze.,,The best part about this sheet pan dish is that the veggies cook all at the same time. You can double this recipe by using two sheet pans. To prep ahead for the Holidays, you can have all your veggies cut and ready a day ahead.,Roasted Seasoned Winter Squash Medley,Maple Roasted Butternut Squash,Roasted Butternut Squash Noodles,Slow Cooker Butternut Squash Soup,Roasted Maple Soy Butternut and Brussels,Sauteed Brussels Sprouts,Grilled Brussels Sprouts with Balsamic Glaze,Shredded Raw Brussels Sprout Salad with Bacon and Avocado,Roasted Brussels Sprouts and Butternut Squash,Buffalo Brussels Sprouts with Crumbled Blue Cheese
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Steps
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1
Done
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In a Large Bowl Combine the Brussels Sprouts, Butternut, Thyme, Olive Oil, 3/4 Teaspoon Salt and Pepper and Arrange the Vegetables Onto the Bakingsheet in a Single Layer |
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2
Done
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Bake 40 Minutes, or Until the Vegetables Are Roasted and Tender. Makes 4 Cups |
