Description
A quick and delicious recipe for roasted butternut squash and Brussels sprouts, perfect for fall. This healthy dish is easy to make and full of flavor.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Optional: Parmesan cheese for topping
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts.
- Drizzle the vegetables with olive oil. Season them with salt, pepper, garlic powder, and thyme. Toss well to coat.
- Spread the mixture out on a baking sheet in a single layer.
- Roast in your preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Optionally, sprinkle some parmesan cheese over the veggies during the last 5 minutes of roasting and serve.
Notes
For a sweeter flavor, consider adding cranberries or apples. Store any leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg