Cut the squash, toss with a teaspoon or so of olive oil and a sprinkle of salt, and put it in a large baking dish in the oven at 350F, or a pan on medium-high heat.
Let the squash cook, stirring occasionally, while you cut the sprouts. Toss them with olive oil and salt also, and then add them to the dish or pan.
Lightly toast the almonds in a dry pan, then add them to the squash and sprouts.
Zest the lemon, and squeeze out the juice. When the squash and sprouts are soft, pour the lemon juice and zest in with them, sprinkle with nutritional yeast and chopped olives if using them, and toss to combine.
Lemon-Thyme Roasted Brussels Sprouts https://www.veganook.com/recipes/lemon-thyme-brussels-sprouts/ November 8, 2019