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.
Servings: 6 people
Calories: 152kcal
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