V is for Veggie, that’s good enough for me. OVEN ROASTED BRUSSELS SPROUTS AND ACORN SQUASH . This recipe will leave you with enough for 2-3 more meals. You can use this all week.

INGREDIENTS
1 small, about 3 cups acorn squash, peeled and diced
4 cup Brussels sprouts, cut half
1 cup pecans, chopped
1 cup dates, chopped
2 sprigs fresh rosemary, chopped
¾ tsp sea salt
½ tsp black pepper
2 tbsp Dijon Mustard
¼ cup coconut oil, melted
¼ cup apple cider vinegar
2-3 cloves garlic, minced
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp dried chili flakes (optional)
INSTRUCTIONS

Preheat the oven to 375F and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the Brussels sprouts, squash, pecans and dates and set aside.
In a smaller mixing bowl, or in a small food processor, combine fresh rosemary, salt, pepper, mustard, coconut oil, apple cider vinegar, garlic, cinnamon, nutmeg and chili powder and whisk (or process) until all the ingredients are well incorporated.
Pour that over the reserved vegetables and mix until well combined.
Transfer the veggies into the prepared baking sheet and bake in the oven for about 40-45 minutes, stirring once or twice during cooking.
Serve

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