2 1/2 cups shaved brussel sprouts
1 cup diced butternut squash
1/2 cup melted grass-fed butter
Place brussel sprouts and butternut squash in roasting pan, pour melted butter over vegetables, drizzle olive oil over vegetables and toss, being sure to evenly coat. Salt and pepper to taste. Roast on 350 for 1 hour and 15 minutes, tossing occasionally to ensure even cooking. Vegetables will start to caramelize and get crispy. Enjoy!!