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Roasted Brussels Sprouts and Winter Squash


  • ½ lb Brussels sprouts
  • 1 winter squash
  • 1 Tbsp oil
  • ½ tsp salt and pepper


  1. Preheat oven to 425 degrees.
  2. Cut Brussels sprouts half lengthwise, removing the bottom.
  3. Cut off the ends of squash, peel squash, and chop remaining into ½ inch slices.
  4. Toss in oil, salt and pepper.
  5. Roast on a baking sheet for 25 minutes, turning over halfway through. 

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