Go Back
–+ servings
roasted butternut squash and Brussel sprouts
Print Recipe

Roasted Squash and Brussels Sprouts

Roasted squash and Brussels sprouts. Simple one pan recipe for roasted butternut squash and roasted Brussels sprouts with fresh thyme.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Sides
Keyword: roasted squash and brussels sprouts
Servings: 6 people
Calories: 152kcal
Author: Kevin

Ingredients

  • 1 small to medium sized butternut squash peeled and cut to roughly the size of a brussels sprout half
  • 1 stalk of fresh Brussels sprouts or cut fresh off the stalk approximately 1 pound.
  • 10 sprigs fresh thyme
  • salt and pepper to taste
  • 3 Tablespoons olive oil
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • Trim the Brussels sprouts off the stalk and cut each sprout in half. Wash in cold water.
  • Peel the butternut squash and cut into slices horizontally roughly the size of a deck of cards.
  • Put the squash, sprouts, and thyme sprigs in a large bowl and drizzle over the olive oil. Season with salt and pepper and toss well to combine.
  • Line a sheet pan with parchment paper and dump the veggies onto the pan. spread them out in a single layer and put into the oven.
  • Bake for 45 minutes or until done.

Notes

This recipe was inspired by Gina Homolka of SkinnyTaste.com

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 744mg | Fiber: 5g | Sugar: 4g | Vitamin A: 13935IU | Vitamin C: 93.1mg | Calcium: 98mg | Iron: 2.3mg