A hearty and healthy vegetarian chili recipe where roasting makes all the difference. Featuring sweet butternut squash, protein-rich black beans, and a mild spicy kick of jalapeno.
Think you don’t like Brussels sprouts? Try roasting them. It brings out the nutty sweetness of the Brussels sprouts. They are perfectly complemented by the tangy and sweet balsamic-maple glaze, which makes this dish oh so delicious!