With all of the holiday decorating and tree fluffing that has been going on around the house, we tend to gloss over the other tasks that have been done that are, surely, less glamorous, but still important.
Things like furnace filters being changed out. Outdoor furniture and pads getting stored away. Summer clothing being cleared out of closets and dressers. New gloves and fuzzy socks being purchased. Firewood stacked and ready for use. And laundering the warm blankets that will be added to bedding. Not the most fascinating of chores, but necessary.
Getting all this stuff done leaves more time for music, hot chocolate, gingerbread house building, cuddling, sledding....whatever! My sense of urgency to get this work done comes in second to my urgency to live in these holiday moments with my family with wide open eyes and heart.
Here's our recipe:
The time for lots of entertaining is upon us. Make a delicious side with little effort. These roasted sprouts and squash make a beautiful presentation and taste as good as they look.
Roasted Brussel Sprouts and Butternut Squash
2 pounds brussel sprouts, cleaned and cut in half
1 butternut squash, peeled, seeded, and cut into cubes
1/4 C oil (olive oil, coconut oil, canola oil...your choice)
2-3 T balsamic vinegar
1/4 -1/2 t ground nutmeg
1/4 t cinnamon
1 t salt
1/2 t pepper
1/4 C pomegranate seeds
Preheat oven to 400℉. Cover a large baking sheet with foil.
Place brussel sprouts and butternut squash onto your prepared baking sheet. Coat with oil and balsamic vinegar. Toss to coat completely. Sprinkle on all spices: nutmeg, cinnamon, salt, and pepper. Toss again.
Place baking sheet into the preheated oven. Bake for 20-30 minutes, stirring the veggies every ten minutes. The sprouts and squash are done when lightly browned and the squash is tender.
Plate the veg and sprinkle with pomegranate seeds. Serve immediately.