Roasted Brussels Sprouts and Butternut Squash
User Reviews
4.7
36 reviews
Excellent
Roasted Brussels Sprouts and Butternut Squash
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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
- kosher salt
- 2 tablespoons extra virgin olive oil
- 16 ounces Brussels sprouts (halved)
- 16 ounces butternut squash (peeled and diced 3/4-inch)
- 6 thyme sprigs, fresh
- black pepper to taste, fresh
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 103 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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