Roasted Fall Vegetables
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Roasted Fall Vegetables
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This roasted fall vegetable recipe with butternut squash, Brussels sprouts, and beets will be your new, healthy go-to for an easy veggie side dish.
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Ingredients
- 16- ounce butternut squash cubed, bag
- 16- ounce Brussels sprouts bag, halved
- 2 beet peeled and cubed, medium
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400F. Lightly grease a large baking sheet with olive oil or cooking spray.
- Add the butternut squash, Brussels sprouts, and beets to the baking sheet, making separate rows of each. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, keeping them in separate rows (if you combine all of them the beets will change the color of the other veggies).
- Bake for 35-40 minutes until the veggies are golden brown and tender.
Nutrition Information
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Serving
1 serving
Calories
121kcal
(6%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
431mg
(18%)
Potassium
654mg
(14%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
8616IU
(172%)
Vitamin C
81mg
(90%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 121kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 431mg | 18% |
| Potassium | 654mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 8616IU | 172% |
| Vitamin C | 81mg | 90% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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