Garlic Roasted Butternut Squash and Brussels Sprouts

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Easy, comforting side dishes are on the menu for fall, and this recipe sings with flavor. You’ll only need a few ingredients, and the oven does most of the work. Combine diced butternut squash and Brussels sprouts with Durant Garlic Fused Olive Oil for a complex pairing. After roasting the veggies, all that’s left to do is garnish them with dried cranberries, chopped pecans, feta cheese, and minced parsley. Serve this dish for an easy weeknight side paired with chicken or ground beef, or tuck the recipe away for the upcoming holiday season for when you need a pop of color on the table.

Recipe courtesy of Molly Allen

Garlic Roasted Butternut Squash and Brussels Sprouts

1 medium butternut squash, peeled and cubed
10 Brussels sprouts, quartered
1/4 cup Durant Garlic Fused Olive Oil
Salt and pepper, to taste
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup crumbled feta cheese
Minced parsley, for garnish

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
To a large bowl, add the cubed squash, brussels sprouts, Garlic Fused Olive Oil, salt, and pepper. Stir or toss to coat the vegetables evenly. Spread out onto the prepared baking sheet.
Bake for 40 to 50 minutes until golden and tender.
To serve, drizzle with additional Garlic Fused Olive Oil. Sprinkle with dried cranberries, chopped pecans, crumbled feta cheese, and minced parsley.

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Garlic Roasted Butternut Squash and Brussels Sprouts

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