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Chile Roasted Brussels Sprouts and Delicata Squash

Makes about four cups
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Ingredients
  

  • 1 pound Brussels sprouts deep green, sliced in half lengthwise
  • 1 pound delicata squash halved lengthwise, seeds removed; sliced into 1/2-inch thick pieces
  • 1 tablespoon olive oil
  • 1 - 2 teaspoons chile powder blend to taste. Substitute any preferred spice blend.
  • 1/2 teaspoon sea salt to taste

Instructions
 

  • Place an oven rack on the middle position of the oven and preheat the oven to either 350°F on the "convection-roast" setting OR 400°F on the "bake" setting.
  • Place the sliced Brussels sprouts and delicata squash on a large sheet pan and drizzle with 1 tablespoon of olive oil. Stir the Brussels sprouts and squash pieces around to cover each with olive oil. Add more oil if needed. Arrange the slices into a single layer.
  • Place the pan of vegetables into the oven and roast for about 12 - 15 minutes, when you see some browning on them, remove the pan from the oven.
  • Using a spatula, move the pieces close together and sprinkle with the chile powder blend (or other spice blend) and salt to taste. Stir to mix, then spread out into an even layer and return the pan to the oven.
  • Roast an additional 5 - 7 minutes until both the Brussels sprouts and squash are golden-brown. Test the vegetables with a fork to check they are tender but still provide slight resistance. You don't want them mushy.