A delicious and healthy vegan side this Thanksgiving is Living Juice's roasted brussel sprouts and butternut squash with red onion, oregano, and mint. This dish adds some unique flavors to two Thanksgiving and winter classics. Leftovers make a perfect snack when paired with a fruity, organic and cold-pressed Living Juice.
1 bag of organic brussel sprouts
2 lbs of organic butternut squash
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 small red onion, thinly sliced
1 tablespoon dried oregano
1 garlic glove, thinly sliced
1/2 tsp crushed red pepper
1/4 cup organic mint leaves
Freshly ground pepper
Himalayan sea salt
Preheat the oven to 400 degrees.
Cut the brussel sprouts in half and cut the squash into roughly 1-inch squares.
Oil 2 baking sheets and arrange the brussel sprouts and squash on them.
Drizzle about 1/4 cup of extra virgin olive oil on the sprouts and squash, season lightly with salt and pepper.
Bake for 35 to 40 minutes.
Combine 1/4 cup of extra virgin olive oil, red wine vinegar, thinly sliced onion, oregano, garlic and red pepper. Season with salt and pepper.
Pour this combination over the sprouts and squash and let marinate for 25 minutes.
Arrange on serving tray and sprinkle with mint. Enjoy!