Orange Pepper Roasted Butternut Squash and Brussels Sprouts

The product page lists salt, sugar, onion, orange powder, and garlic along with the pepper. Orange and black pepper brighten sweet squash and cut the bitterness of Brussels sprouts, and the bit of sugar helps them caramelize. The product page names vegetables first among its uses.

Made with

• Orange Pepper Seasoning

Ingredients and steps

Serves: 6 as a side

From the product page: "Shake on chicken, seafood or vegetables before cooking, stir into dressings, or dust over eggs."

Ingredients

• 1 medium butternut squash (2-2 1/2 lb), peeled, seeded, and cut into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Frisco Orange Pepper Seasoning: use the amount on the label
• 1 tablespoon maple syrup (optional)
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans, roughly chopped

Steps

1. Heat the oven to 425F and line two sheet pans with parchment.
2. Toss the squash and Brussels sprouts with the olive oil and Orange Pepper Seasoning.
3. Spread them out in a single layer, with the sprouts cut side down. Crowded vegetables steam instead of browning, so use both pans.
4. Roast 30-35 minutes, stirring the squash halfway, until everything is tender and browned at the edges.
5. Drizzle with maple syrup if using, then toss with the cranberries and pecans. Taste and finish with a light shake of Orange Pepper.

Pair it with

Moroccan Tomato Soup. For a meatless fall supper with the roasted vegetables, the product page lists cumin, chili powder, and cinnamon, and the kit only needs 6 cups of water and 25 to 35 minutes of simmering.