Brussels sprouts and butternut squash are roasted until tender. To serve, toss with cranberries, cubed bread and baby kale, plus balsamic vinegar and olive oil.

Preheat the oven to 375ºF. In a medium roasting pan or sheet pan add the butternut squash, sweet potato, cranberries, onion and garlic. Drizzle with of olive oil, to coat. Add drizzle of pure ...

Instructions Preheat the oven to 400°F Create the marinade in a large bowl by adding the peeled and chopped garlic cloves, olive oil, maple syrup, and balsamic vinegar. Mix well. Add the sweet ...

Spread the squash, in a single layer, onto the baking sheet. Bake for 25 minutes at 420F, checking on the squash as oven times vary. Recommended: flip the squash after 15 minutes.

Sweet potato and Brussels sprouts hash gets a bacon blast By MELISSA D’ARABIAN Associated Press Oct 24, 2017 Oct 24, 2017 0 ...