Oven Roasted Acorn Squash And Brussel Sprouts Recipe

Ingredients

1 Acorn squash - peeled and diced- bite sized

4 cups Brussel sprouts- cut in half

1 cup Pecans- chopped

1 cup Dates- chopped

2 sprig Rosemary- chopped

1 teaspoon Sea salt

1 teaspoon black pepper

2 tablespoon Dijon

1/4 cup coconut oil - melted

1/4 cup Apple cider vinegar

3 cloves Garlic - minced

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/2 teaspoon Chile flakes

Combine squash, brussel sprouts, pecans and dates on roasting pan, baking sheet or in lg bowl.

Combine all other ingredients in bowl or blender and mix well. Pour over first four ingredients and toss well.