Roasted Brussels Sprouts, Butternut Squash and Sweet Potato with Pancetta
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Roasting pan
- Measuring spoons
Ingredients
- 2 pkgs Brussells sprouts
- 1 lg butternut squash
- 4 med sweet potato
- 1 pkg pancetta
- 1 tbsp avocado oil
Instructions
- Split Brussels sprouts in half
- Microwave squash for 90 seconds, peel, remove seeds and cube
- Cube sweet potatoes
- Place all vegetables in roasting pan, add oil and toss to coat
- Sprinkle pancetta evenly across top
- Bake at 350° tossing from time to time until brown