Roasted Brussels Sprouts and Butternut Squash
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
- kosher salt
- 2 tablespoons extra virgin olive oil
- 16 ounces brussels sprouts (halved)
- 16 ounces butternut squash (peeled and diced 3/4-inch)
- 6 sprigs fresh thyme
- fresh black pepper (to taste)
Preheat oven to 425°F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
Serving: 2/3 cup, Calories: 103kcal, Carbohydrates: 15g, Protein: 3g, Fat: 4.8g, Saturated Fat: 0.5g, Sodium: 22mg, Fiber: 5g, Sugar: 3g
Freestyle Points: 1
Points +: 3