cancer kicking superwoman next to assortment of healthy foods
cancer kicking superwoman next to assortment of healthy foods

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December

10dec5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 20)Episode Theme: Vegan Charcuterie Board5:00 pm - 6:30 pm View in my local time11 Guests AttendingEvent starts in

Balsamic Roasted Brussels & Butternut

Recipe by Dr. Kristi Funk
5.0 from 1 vote
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 med butternut squash peeled, seeded, and cubed

  • 1 lb Brussels sprouts, trimmed and halved

  • 2 Tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp maple syrup

  • 1/2 tsp smoked paprika

  • 1 tsp garlic powder

  • pinch to taste black pepper

  • pinch to taste salt

  • 1/4 cup pumpkin seeds or pecans

  • optional balsamic drizzle

Instructions

  • Preheat your oven to 425°F . Line a baking sheet with parchment paper or a silicone mat for nonstick roasting.
  • In a large mixing bowl, combine the squash and Brussels sprouts.
    Drizzle with 2 tablespoon olive oil, 1 T maple syrup, 2 T balsamic vinegar. Toss to lightly coat.
    Sprinkle on garlic powder, smoked paprika, and light black pepper, and salt (you can always add more). Mix thoroughly.
  • Arrange the vegetables on the prepared baking sheet in a single layer, leaving space between pieces for even roasting.
  • Roast for 35–40 minutes, flipping halfway through. The squash should be tender, and the Brussels sprouts should develop crispy edges. Keep an eye on these, because the brussels sprouts crisp rather quickly towards the end, and can burn.
  • Sprinkle toasted pumpkin seeds (or pecans) over roasted veggies before serving.
  • if you have a good reduced balsamic glaze, drizzle over the top before serving.

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
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⟳ Dinner, American, Cook Live Recipes, ⭥Easy
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December

10dec5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 20)Episode Theme: Vegan Charcuterie Board5:00 pm - 6:30 pm View in my local time11 Guests AttendingEvent starts in

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