These vegetables turned out so good. Definitely will be adding this recipe to my Thanksgiving menu.
- Brussels Sprouts, trimmed and halved
- French Green Beans
- Butternut Squash, cubed
- 3 to 4 cloves of garlic, minced
- 1 TB or so of Olive Oil
- Ground Black Pepper
- fresh rosemary, minced
- fresh parsley, minced
- about a half cup of Bourbon Sauce, heated over low (see my recipe)
Preheat your oven to 425 and line a rimmed baking sheet with foil that has been sprayed with a pan spray.
In a large bowl toss all the above ingredients except the Bourbon Sauce. Season with salt and pepper, spread out on the foil lined and sprayed baking sheet. Roast 15 minutes, toss and roast another 5 to 10 minutes until the squash is soft. When finished roasting move to a warm serving bowl and drizzle the bourbon sauce by a teaspoon over the vegetables. Drizzle as much or as little as you like.