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Roasted Butternut Squash and Brussels Sprouts with Pomegranate

Emily Koch
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

Brussels sprouts

3 cups

Butternut squash* (you can

1

Pomegranate

2 tbsp

Honey

1/4 tsp

Pepper

1/2 tsp

Salt

1 pinch

Salt

2 tbsp

Grape seed oil

1/2

fresh squeezed orange juice, fresh squeezed