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Roasted Brussels Sprouts and Butternut Squash
Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 (as a side dish)
Calories: 267 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 lb fresh Brussels sprouts stem removed, cut in half
- 2 ½ cups butternut squash freshly peeled/cubed, 1"cubes
- 5 TB olive oil
- 2 TB brown sugar
- 1 tsp cinnamon
- ¾ tsp kosher salt
- ¼ tsp freshly cracked black pepper
Instructions
- Preheat oven to 425F, with rack on upper middle position.
- On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add salt and pepper to taste.
Cup of Yum
Notes
- For paleo or whole30, omit brown sugar.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
470mg
(20%)
Potassium
761mg
(22%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
10158IU
(203%)
Vitamin C
115mg
(128%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(as a side dish)
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 470mg | 20% |
| Potassium | 761mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 10158IU | 203% |
| Vitamin C | 115mg | 128% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.