These roasted brussels sprouts, fingerlings potatoes (my favorite potato of all time!) and butternut squash with rosemary and olive oil can also make the perfect side dish ! They are crispy, tasty and when you drizzled your veggies with this creamy lemon tahini dressing, they really get a hint of freshness.

Roasted brussels sprouts, fingerlings potatoes and butternut squash w/ lemon tahini dressing

Ingredients

1 butternut squash, diced

0.7 kg (1.5 pounds) potatoes (fingerlings)

0.5 kg (1 pound) brussels sprouts

3 tablespoons olive oil

1 tablespoon fresh rosemary

2 garlic cloves

salt and pepper to taste

1/4 teaspoon chilli flakes (optional)

Lemon tahini dressing + fresh chopped parsley for garnish

Preheat your oven to 400F.
Slice in half lengthwise your potatoes and brussels sprouts (be sure to cut off stem). Place in a bowl and set aside.
Peel the squash. Slice through the middle lengthwise to make two halves. Remove the seeds with a spoon. Cut into 1-inch cubes and add into the bowl with the other vegetables.
Add the garlic, rosemary, oil, chilli flakes, salt and pepper and toss well to combine. Place on a oiled baking pan and roast for about 35 minutes or so. Be sure to stir once in a while.
Drizzle dressing over everything when serving.