Description
A deliciously nutritious dish featuring roasted butternut squash and Brussels sprouts, perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon thyme (optional)
- Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, garlic powder, and thyme (if using).
- Spread the mixture evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Sprinkle with Parmesan cheese before serving, if desired.
Notes
You can customize the recipe with add-ins like nuts or dried fruits. For a vegan version, skip the Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg