Roasted Brussels Sprouts With Winter Squash

• 3 cups Winter Squash
• 3 cups Brussels Sprouts, Trimmed
• 2 Tablespoons Extra Virgin Olive Oil
• 4 sprigs Thyme, Leaves Only
• 3/4 teaspoons Curry Powder (or More If You Like It Spicy)
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 Tablespoon Balsamic Vinegar

1. Preheat oven to 450 degrees.
2. Cut winter squash into pieces, about the same size as the Brussels sprouts (or smaller). This will ensure that the squash and brussel sprouts are done roasting at the same time.
3. Toss winter squash, Brussels sprouts, olive oil, thyme leaves, curry powder, salt and pepper. Spread in a single layer on a baking sheet lined with parchment paper. Bake 30-40 minutes, until Brussels sprouts are just tender. Cooking time will depend on the size of the Brussels sprouts. (I check for tenderness at 30 minutes, and cook longer as needed.)
4. Remove from the oven and sprinkle balsamic vinegar on top. Serve.

winter, brussels sprouts, olive oil, thyme, curry, salt, ubc, balsamic vinegar

Taken from tastykitchen.com/recipes/sidedishes/roasted-brussels-sprouts-with-winter-squash/ (may not work)