Roasted Brussels Sprouts and Butternut Squash

Brussel Sprouts
Butternut Squash
Red Onion
Cinnamon Stick
Powder Cinnamon
Pineapple Juice
Coconut Oil
In a large bowl cut brussels in half, squash into bite size pieces and add slices of red onion.
Lightly coat vegetables with the coconut oil.
Sprinkle cinnamon and pour on pineapple juice.
Combine well
Transfer into a baking pan add cinnamon stick and bake for 20 minutes turn veggies over and bake until veggies are tender
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