A delightfully seasoned roasted vegetable blend. Sage, garlic, and onion work together to bring out the best in this AIP and Paleo side dish. Try it today!
Preheat oven to 450°. Line two rimmed baking sheets with parchment paper and set aside.
Using a vegetable peeler, peel the butternut squash. With a sharp knife, cut the ends of the squash off then cut in half, length-wise. Scoop out the seeds and pulp from the bulb of the squash with a tablespoon. Cut into slices then chop into smaller pieces, about 1/2"-3/4" dice.
Trim the ends of the Brussel sprouts then cut in half.
Place both vegetables into a large mixing bowl.
Drizzle olive oil and seasoning over the vegetables and stir to coat. If vegetables look dry, add more oil.
Divide evenly between the two baking sheets and spread out into a single layer.
Bake at 450° for 20 minutes then stir each pan. Continue baking for 20-30 minutes or until butternut squash is soft all the way through and vegetables are nicely browned.
Serve warm and enjoy!
**13g of net carbs per serving**