Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven’t tried them before, give them a chance. You’ll be pleasantly surprised.
- Prep: 10 min
- Cook: 40 min
- Total: 50 min
- Serves 6 to 8
- 2 tablespoons of our Butter extra virgin olive oil
Preheat the oven to 400°F and grease a 9×13-inch baking dish or casserole dish with olive oil.
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
Peel butternut squash, parsnip, and turnips. Dice into 1-inch cubes and place in baking dish.
- 24 brussels sprouts
Wash brussels sprouts and cut in half. Place in baking dish.
- 2 teaspoons olive oil
Drizzle additional olive oil over vegetables and toss vegetables to evenly coat them in olive oil.
Bake at 400°F. After 20 minutes, use a pair of tongs to flip vegetables over to ensure that they are cooking evenly. Bake until vegetables start to brown and are soft, about 20 additional minutes (40 minutes total).
Serve piping hot or at room temperature.