Roasted Brussels Sprouts, Butternut Squash and Pancetta

INGREDIENTS

• 1b. brussels sprouts, halved

• 1 lb. butternut squash, peeled and diced ¾-inch

• 2 tbsp. olive oil*

• Kosher salt* and freshly ground black pepper*

• 4 oz. cubed pancetta (this product is available at Trader Joe’s)

  • Leave this ingredient out if you’d like to make this a veggie dish

• Brown sugar*

• Pomegranate seeds

• Roasted pistachios

*indicates Kitchen Staple item

DIRECTIONS

Preheat the oven to 400 degrees. Spray a large, rimmed baking sheet with olive oil spray or line with parchment paper.

In a large bowl, combine the brussels sprout, butternut squash, olive oil, ¾ tsp. salt and ½ tsp. pepper. Arrange the vegetables on the baking sheet, in a single layer. If the vegetables do not fit on one baking sheet, use a second baking sheet. Do not crowd the vegetables, you want to be sure that they roast, not steam. Sprinkle the cubed pancetta over the top of the vegetables.

Bake for 35 minutes, until vegetables are roasted and tender. Toss once during baking. For the last 5 minutes of baking, sprinkle the vegetables and pancetta with brown sugar.

Transfer the mixture to a serving platter, or dish, and sprinkle with pomegranate seeds and roasted pistachios

Enjoy!