Roasted Brussels Sprouts with Winter Squash and a touch of curry.
Preheat oven to 450 degrees.
Cut winter squash into pieces, about the same size as the Brussels sprouts (or smaller). This will ensure that the squash and brussel sprouts are done roasting at the same time.
Toss winter squash, Brussels sprouts, olive oil, thyme leaves, curry powder, salt and pepper. Spread in a single layer on a baking sheet lined with parchment paper. Bake 30-40 minutes, until Brussels sprouts are just tender. Cooking time will depend on the size of the Brussels sprouts. (I check for tenderness at 30 minutes, and cook longer as needed.)
Remove from the oven and sprinkle balsamic vinegar on top. Serve.
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Wonderful flavors. I cut the winter squash in half and roasted it for 30 minutes first. When it cooled, I peeled and cut into chunks and followed the recipe. This is now my go to recipe for winter squash (brussel sprouts are optional at my house.)
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