Spend Sunday prepping a few things to make your week easier. First up, roast some Brussels sprouts and butternut squash! To do so, preheat the oven to 400˚ F and line two large baking trays with parchment paper. Trim three pounds of Brussels sprouts by cutting off the end and discarding any brown leaves. Cut the sprouts in half, drizzle with olive oil, and season with salt and pepper. Roast for about 30-35 minutes until nice and caramelized.
For the butternut squash, trim the ends of the squash and discard. Peel the skin using a sharp knife or vegetable peeler and cut the squash in half lengthwise. Remove the seeds and cut in 1 inch cubes. Drizzle with olive oil and season with salt and pepper and roast for about 20-25 minutes, or until tender.
Let both the Brussels sprouts and squash cool before storing them in airtight containers in the fridge.