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Roasted Brussels Sprouts and Butternut Squash
1 point
Ingredients
  • kosher salt
  • 2 tablespoons extra virgin olive oil
  • 16 ounces brussels sprouts, halved
  • 16 ounces butternut squash, peeled and diced ¾-inch
  • 6 sprigs fresh thyme
  • fresh black pepper, to taste
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