1 Butternut Squash, peeled and cubed
3 Cups Brussels Sprouts
1 Red Onion, chopped
1/2 Cup Pecans
1/2 Cup Dried Figs, halved
1 Tablespoon Fresh Rosemary, chopped
1 Tablespoon Fresh Sage, chopped
1/4 Cup Apple Cider Vinegar
1/4 Cup Coconut Oi, melted
2 Tablespoons Justin's Maple Almond Butter
2 Cloves Garlic, minced
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Paprika
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, combine the first seven ingredients (butternut squash though sage).
- In a small food processor, combine all the ingredients for the vinaigrette and blend well.
- Pour the vinaigrette over the vegetables and toss. Transfer to the prepared baking sheet and bake 40-45 minutes, stirring halfway through.
- Serve immediately.