I have tried just about every diet on the face of the planet at this point, and I come back to the same principles time and time again: eat fresh, pure, wholesome foods. This is the mindset I try to stick with, along with the 80/20 rule: eat really damn healthy 80 percent of the time and live a little the other 20 percent. For me, keeping this balance is the biggest struggle for me and the scale. I personally love eating vegetables, but struggle to get out of diet mentalities and then go a little too wild in the pantry on the weekend. We all have our things amIrightoramIright.
I made this recipe while we were at my parents’ house and I was trying to clean out their fridge one night, and cannot stop making it. Unfortunately my husband and children aren’t fans of butternut squash OR brussels sprouts, but I promise you, this is so tasty. It’s a mix of Pinterest browsing and Ina reading with a dash of what I had on hand that came together just right.
Roasted Balsamic Butternut Squash and Brussels Sprouts with Crispy Prosciutto
1 container pre-cut butternut squash
4 cups brussels sprouts, cut in half
5 strips prosciutto, sliced very small
5 cloves garlic, sliced thin
2 tablespoons olive oil
Olive oil cooking spray
Salt + pepper
White Balsamic Glaze
– Preheat oven to 375
– Cover a baking sheet with tin foil and coat with olive oil spray.
– In a large bowl, add butternut squash, brussels sprouts, garlic, salt and pepper. Spray olive oil spray and toss evenly to coat. Arrange in a single layer on baking sheet and bake for 45 minutes, or until tender.
– In a skillet on medium heat, spray a tiny bit of cooking spray then add prosciutto and cook until crispy, stirring. This takes about 10 minutes. Make sure you watch it!
– When everything is done, combine squash, brussels sprouts, garlic, and prosciutto in a large bowl. Toss with olive oil and a dashes of white balsamic glaze to taste and serve. *regular balsamic glaze would also work.
We served this with salmon, but I think it’s best with a red meat or poultry. I always eat the leftovers, and sometimes mix with quinoa or brown rice to make it more filling and meal-like.