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Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course side
Cuisine American
Servings 4 servings
Calories 267 kcal

Equipment

  • baking sheet
  • oven

Ingredients
  

Vegetables

  • 1 pounds fresh brussels sprouts stem removed, cut in half
  • 2.5 cups butternut squash freshly peeled/cubed, 1-inch cubes

Seasoning

  • 5 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon freshly cracked black pepper

Instructions
 

Roasting Process

  • Preheat oven to 425F, with rack on upper middle position.
  • On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned.
  • Oven temps vary, so just watch and remove when the vegetables are tender and browned. If needed, add salt and pepper to taste.

Nutrition

Serving: 1servingCalories: 267kcalCarbohydrates: 27gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 470mgPotassium: 761mgFiber: 6gSugar: 10gVitamin A: 10158IUVitamin C: 115mgCalcium: 101mgIron: 2mg
Keyword Butternut Squash, gluten-free, healthy vegetables, low calorie, Roasted Brussels Sprouts, vegan
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