Roasted Butternut Squash and Brussels Sprouts
Combine two favorite fall vegetables into one delicious dish when you make easy oven roasted butternut squash and Brussels sprouts.
Servings: 4
Calories: 117kcal
Ingredients
- 2 cups butternut squash peeled and cubed, seeds removed
- 2 cups Brussels sprouts halved
- 1 shallot cut crosswise and separated into rings
- 2 Tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Spread the vegetables on a baking sheet in a single layer. (Line the pan with parchment paper first for easier cleanup.)2 cups butternut squash, 2 cups Brussels sprouts, 1 shallot
- Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.2 Tablespoons extra virgin olive oil, salt and pepper
- Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
Notes
If you double the recipe, use two sheet pans. If the vegetables are too crowded together, they will steam in the oven instead of roast.
Leftover cooked vegetables can be refrigerated in an airtight container for up to 5 days. Enjoy them cold or reheated. They make a great addition to grain bowls and green salads.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 439mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7773IU | Vitamin C: 53mg | Calcium: 54mg | Iron: 1mg
