Description
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish!
Yield: 6servings | Serving Size: 2/3 cup
Ingredients
kosher salt
2tablespoonsextra virgin olive oil
16ouncesbrussels sprouts, halved
16ouncesbutternut squash, peeled and diced 3/4-inch
6sprigs fresh thyme
fresh black pepper, to taste
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
Last Step:
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Nutrition
Serving: 2/3 cup, Calories: 103kcal, Carbohydrates: 15g, Protein: 3g, Fat: 4.8g, Saturated Fat: 0.5g, Sodium: 22mg, Fiber: 5g, Sugar: 3g
