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Balsamic Roasted Brussels Sprouts and Butternut Squash
Ingredients
  • ½ butternut squash, peeled, seeded and cut into cubes, about 4 cups
  • 4 cups Brussels sprouts, cut in half if large
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 3 tablespoons Tessemae’s Balsamic Vinaigrette
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