Careme

Ingredients

• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99
• Kroger® Gold Potatoes, 5 lb (sale) 12 oz, halved $4.99
• Butternut Squash 1 lb (about 3 heaping cups), peeled + 1-inch cubes $1.49
• Simple Truth Organic® Sage, 0.5 oz 1 tbsp chopped (or 1 tsp dried sage) $2.49
• Kroger® Whole Garlic Bulbs, 5 ct 3 cloves, minced $2.49
• Fresh Medium Organic Navel Orange - Each 1 orange (zest + 3 tbsp juice) $1.79
• Fresh Organic Limes - Each 1/2 lime (1 tbsp juice) $0.99
• Olive oil 2 1/2 tbsp —
• Honey or maple syrup (optional) 1–2 tsp —
• Kosher salt & black pepper to taste —
• Crushed red pepper (optional) pinch —

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Toss: On the pan, toss cubed butternut squash, halved Brussels sprouts, and halved gold potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread out in an even layer (cut-sides down where possible).
3. Roast 25–35 minutes, tossing once halfway, until the squash is caramelized and potatoes are tender.
4. While it roasts, stir together: 1/2 tbsp olive oil, minced garlic, chopped sage, orange zest, 3 tbsp orange juice, 1 tbsp lime juice, and a pinch of red pepper. Add 1–2 tsp honey/maple if you want it slightly glossy-sweet.
5. When vegetables are done, drizzle the citrus-sage mixture over the hot pan and toss 30 seconds to coat.
6. Serve hot. Optional add-ons: toasted nuts, feta, or a can of drained chickpeas roasted alongside.