1 Medium Butternut Squash, cubed
1 Bag Brussels Sprouts, quartered
1 Small Red Onion, sliced
3 Tbsp Olive Oil
4 Cloves Garlic, minced
2 Tbsp Great River Maple Sugar
Salt, to taste
Preheat oven to 425F.
Add squash to a bowl, mix with 1 1/2 Tbsp olive oil, half the minced garlic, and 1 Tbsp maple sugar.
In another bowl add Brussels sprouts, 1 1/2 olive oil, the other half of the minced garlic, and 1 Tbsp maple sugar.
In yet another small bowl, add sliced red onion and 1/2 Tbsp olive oil.
Line baking sheet with tin foil. Place ingredients in separate rows on the sheet. Cook for 20 minutes. Salt to taste. Roast until tender.
Add 2 oz of goat cheese on top for a little something extra!