Nutritional Wisdom with Carly Pollack

Roasted Brussels Sprouts, Apple and Butternut Squash

1/2 medium butternut squash, diced with skin on
1/2 package Brussels sprouts, trimmed and halved
1/2 medium apple, diced with skin on
1/2 medium onion, sliced
1/4 cup walnuts, toasted and chopped
1-2 tbsp balsamic vinegar
1 tbsp coconut oil, melted
sea salt, to taste
black pepper, to taste

Preheat oven to 400 degrees. Place squash, Brussels, apple, and onion in a large baking dish and season with sea salt and pepper. Drizzle with melted coconut oil and stir to combine. Roast in the oven for 30 to 35 minutes, until veggies are tender and Brussels have started to brown. Meanwhile, toast the walnuts in a pan over medium heat (stir to prevent burning). Heat the balsamic vinegar over medium-low heat and simmer until it thickens, forming a glaze. Remove the veggies from the oven and drizzle with balsamic glaze and top with toasted walnuts.

2-3 Servings