Herbs de Provence Roasted Butternut Squash and Brussel Sprouts

Herbs de Provence Roasted Butternut Squash and Brussel Sprouts

INGREDIENTS

1butternut squash

1 lbs brussel sprouts

1 red bell pepper

2 TBS Herbs de Provence Olive Oil

Salt and pepper

METHOD

• Preheat the oven to 350°F
• Peel squash, spoon out seeds, and cut into half inch cubes
• Clean and half brussel sprouts
• Cut red pepper into 1 inch pieces
• Place squash in one bowland Brussels sprout and peppers in another. Use half OO in each bowl and sprinkle with salt and pepper coating vegetables well with the mixtures
• Place squash on backing sheet and cook for 20 minutes.After 20 minutes remove from oven, place brussel sprouts and peppers on sheet and bake for an additional 20 minutes or until squash is easy to stab with a fork and lightly browned

This dish an easy side dish to accompany roast chicken, pork chops or steak.