ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

103 Cals 3 Protein 15 Carbs 4.8 Fats
PREP TIME:
10 mins
COOK TIME:
40 mins
TOTAL TIME:
50 mins
YIELD:6 SERVINGS
COURSE:Side Dish
CUISINE:American
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.
INGREDIENTS
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
INSTRUCTIONS
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: 3gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:3