The perfect side dish - easy, healthy, seasonal, and so tasty! These Garlic Parmesan Roasted Fall Vegetables can be part of your weekly meal prep, or brought along to holiday gatherings. Everyone will love them!

WHAT’S INSIDE:

butternut squash - high in vitamins A and C, magnesium, and potassium; flavor peaks in the Fall months; significant source of fiber and slow-digesting carbohydrates. feel free to sub for sweet potatoes!
broccoli - high in vitamins C and K, folate, potassium, manganese, and iron; non-starchy (low-carb) vegetable; cruciferous vegetable, may have cancer prevention benefits (1)
garlic powder and paprika - spices to add flavor
grated parmesan cheese - balances the sweetness of the butternut squash by adding a salty, cheesy flavor punch

RECIPE

1 large butternut squash (about 2 lbs whole)
1 lb brussels sprouts
1 tbsp olive oil
1 teaspoon garlic powder
¼ cup grated parmesan
Salt and pepper, to taste

Preheat the oven to 425F and lightly grease a large rimmed baking sheet with a touch of oil.
Peel the butternut squash and chop into 1” cubes. Cut the broccoli into similar size florets. Toss in a bowl with the avocado oil, garlic powder, and salt and pepper.
Transfer to the baking sheet and roast for about 35-40 minutes, or until the squash is tender.
If you want it crispy, broil on high for the last 2-3 minutes, or until desired crispy-ness is reached. Remove from the oven and cool for about a minute.
Transfer back to the mixing bowl and toss with the grated parmesan. Season with extra salt and pepper, if desired, and serve immediately!
Store leftovers in an airtight container for up to 5 days.