Roasted Brussels Sprouts and Butternut Squash

Name: Roasted Brussels Sprouts and Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: kosher salt; 2 tablespoons extra virgin olive oil; 16 ounces Brussels sprouts; 16 ounces butternut squash; 6 sprigs fresh thyme; fresh black pepper

User Reviews

4.7

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
103 kcal
Course
Side Dish
Cuisine
American

Roasted Brussels Sprouts and Butternut Squash

Iris Warren

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Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

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Ingredients

Servings

kosher salt
2 tablespoons extra virgin olive oil
16 ounces Brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

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Instructions

Preheat oven to 425°F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Information

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Serving 2/3 cup Calories 103kcal (5%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 4.8g (7%) Saturated Fat 0.5g (3%) Sodium 22mg (1%) Fiber 5g (20%) Sugar 3g (6%)