• Butternut squash cubed
  • Brussel sprouts washed and halved
  • 3-4 Cloves of garlic
  • 8 ozs Organic vegetable broth (could also use water)
  • 1/4 C. Pistachios
  • Pepper


  • Heat 1/2 vegetable broth (or water) in sauté pan on medium heat
  • Set oven to 425 while broth heats
  • Place brussel sprouts in pan and cover, adding more broth as needed
  • Allow 4-6 minutes for brussels to steam then remove from heat
  • Add butternut squash and garlic to mixing bowl and drizzle small amount of avocado oil
  • Mix butternut squash and garlic until covered then place veggies onto baking sheet
  • Add brussels to mixing bowl and stir allowing avocado oil to lightly coat brussel sprouts then add to baking sheet with butternut squash and garlic
  • Season with pepper
  • Place in oven 425 for 30 minutes or until squash is tender

Directions For Toasting Pistachios:

  • While veggies are roasting, heat separate small sauté pan to medium heat.
  • Add pistachios, stirring frequently to ensure they do not burn and are toasted evenly (typically takes no longer than 2-4 minutes, careful not to over heat)
  • Remove from heat and allow to cool
  • Once cool, chop pistachios and set aside.
  • Sprinkle pistachios on top roasted veggies and enjoy!