Roasted Brussels Sprouts, Butternut Squash & Onions with Maple Glaze

This dish will be remembered long after your dinner party is over!

Ingredients

• 1 (18 oz.) package frozen Pictsweet Farms Vegetables for Roasting Halved Brussels Sprouts, Butternut Squash & Onions
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 3/4 teaspoon garlic, minced
• 1/3 cup maple syrup
• 2 tablespoons dark brown sugar
• 1/8 teaspoon ground Chipotle chili pepper

Directions

1. PREHEAT oven to 450°F

2. PLACE frozen vegetables in a shallow pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer.

3. ROAST for 20 minutes or until desired browning has occurred. Stir once halfway through.

4. REMOVE from oven and place in a serving dish.

5. PLACE remaining ingredients in a small saucepan and stir well. Cook on medium low until glaze begins to thicken and adheres to the back of a spoon. Remove from heat and drizzle glaze over vegetables. Serves 4.