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Roasted Brussels Sprouts, Butternut Squash and Sweet Potato with Pancetta

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 8
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 2 pkgs Brussells sprouts
  • 1 lg butternut squash
  • 4 med sweet potato
  • 1 pkg pancetta
  • 1 tbsp avocado oil

Equipment

  • 1 Sharp knife
  • 1 Cutting board
  • 1 Roasting pan
  • Measuring spoons

Method
 

  1. Split Brussels sprouts in half
  2. Microwave squash for 90 seconds, peel, remove seeds and cube
  3. Cube sweet potatoes
  4. Place all vegetables in roasting pan, add oil and toss to coat
  5. Sprinkle pancetta evenly across top
  6. Bake at 350° tossing from time to time until brown