Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.
This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.
- Prep: 10 min
- Cook: 40 min
- Total: 50 min
- Serves 6 to 8
- 2 tablespoons of our Butter extra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
- 24 brussels sprouts