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Roasted Butternut Squash with Brussels Sprouts, Parmesan and Pecans

Taylor Bradford
  • minutes
  • Serves

INGREDIENTS

1 cup

Brussels sprouts

1

Garlic clove

1/4 tsp

Garlic powder

1

Red onion, medium

1/4 tsp

Red pepper flakes

1

Salt and pepper

1 tbsp

Olive oil, extra virgin

1/4 cup

Pecans

1/8 cup

Parmesan cheese, grated