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Roasted Brussels Sprouts and Butternut Squash
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 103 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 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)
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
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 103
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.