Roasted Brussels Sprouts and Butternut Squash
Ingredients
The vegetables
-
16
ounces
brussels sprouts, halved
-
16
ounces
butternut squash, peeled and diced ¾-inch
-
6
sprigs
fresh thyme
The seasoning
-
2
tablespoons
extra virgin olive oil
-
¾
teaspoon
kosher salt
-
to taste
fresh black pepper
Instructions
- Preheat the oven to 425°F and spray a large sheet pan with oil.
- In a large bowl, combine the brussels sprouts, butternut squash, thyme, olive oil, salt, and pepper.
- Arrange the vegetables in a single layer on the baking sheet.
- Bake for 40 minutes or until the vegetables are roasted and tender.
Nutrition Facts (estimated)
Servings
6
Calories
103
Total fat
4.8g
Total carbohydrates
15g
Total protein
3g
Sodium
22mg
Cholesterol
0mg
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