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5 minutes
25 minutes
30 minutes
- 2 cups Brussels sprouts, halved
- 2 cups cubed butternut squash
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- Preheat the oven to a toasty 425 degrees F (220 degrees C) and place a sheet of parchment paper on a baking sheet.
- Arrange the Brussels sprouts and butternut squash in a baking sheet, ensuring they are in a single layer. Drizzle with olive oil and generously season with garlic powder, smoked paprika, salt, and black pepper.
- Roast until beautifully golden and perfectly crispy, approximately 25 minutes in the preheated oven.
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