Description
A delicious and healthy roasted vegetable dish featuring brussels sprouts and butternut squash, perfect as a side for any meal.
Ingredients
Scale
- 3 cups halved brussels sprouts
- 3 cups diced butternut squash (or sweet potatoes)
- ½ red onion, sliced
- 1 Tbsp fresh thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp kosher salt (more to taste or less if sensitive to salt)
- 2 Tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425℉ (218°C). Prepare a large baking sheet with parchment paper for easy clean-up. Spray with cooking spray.
- Dice the butternut squash, half the brussels sprouts, and slice the red onion.
- Add the butternut squash, brussels sprouts, and red onion to the large sheet pan in a single layer and coat them in the olive oil, fresh thyme, rosemary, garlic powder, and salt and pepper.
- Bake in the preheated oven for 30-40 minutes, until golden brown and fork tender. Time will vary depending on the oven.
- Optional: add a squeeze of lemon or drizzle of balsamic vinegar on top.
Notes
- Roasting times may vary depending on your oven and the size of the vegetable pieces.
- For added flavor, consider mixing in other vegetables like carrots or potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg