Roasting any vegetable is easy and a crowd pleaser! Sweet & tender on the inside, caramelized on the outside.
Preheat oven to 425°F.
Place the squash and Brussels sprouts on a sheet pan and toss together with olive oil. Season with salt, pepper and thyme.
Roast in oven for 30 minutes, turning half way through, until golden brown and tender.
Tips & Tricks: How you cut your veggies matters. When cut to different sizes, the vegetables won’t cook evenly. Smaller pieces cook faster, with more potential to burn, while larger pieces don’t get cooked through.