Balsamic Roasted Brussels Sprouts + Kabocha Squash By Oliovera

by Love With Food

Information

Ingredients

+ 1/2 cup Oliovera Tuscan or Meyer Lemon olive oil

+ 1/2 cup Oliovera 18-yr Aged balsamic

+ 1 2 lb. kabocha squash, peeled and diced

+ 2 cups brussels sprouts, washed and halved

+ 1/2 a red onion, cubed

+ 2 cloves garlic, minced

+ 1 tsp kosher salt

+ 1/2 tsp ground black pepper

+ 2 sprigs fresh oregano, leaves removed and roughly chopped

Directions

1. Preheat your oven to 400 degrees F. Cut the rind off of the squash, scoop out the seeds, and cube it. Add the cubed squash to a large bowl, along with the cleaned and halved brussels sprouts, cubed red onion, minced garlic, olive oil, salt, and pepper. Toss to coat, and set aside.

2. Arrange your vegetables on a baking sheet, then drizzle the balsamic over the brussels sprouts and kabocha squash. Roast for 25-30 minutes, until the brussels sprouts and squash are tender. Sprinkle a pinch or two of freshly chopped oregano over the vegetables and serve warm.