Sprouts and Squash Roast

Sprouts and Squash Roast

Recipe courtesy of “Cookin’ Savvy” Servings: 6-8

1/4 cup avocado oil

1/2 stick butter, melted

1/2 cup grated Parmesan cheese

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon thyme salt, to taste pepper, to taste

1 package (12 ounces) frozen Brussels sprouts

1 package (10 ounces) frozen butternut squash

1 package (2 1/2 ounces) real bacon pieces

1 cup pecans

1/2 cup pumpkin seeds

1/2 cup cranberries

Heat oven to 400 F.

In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.

Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.

In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Note: Recipe can be doubled for large crowds.