These roasted Brussels sprouts are tossed in olive oil with butternut squash, seasoned with thyme, then baked until tender and roasted.
Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes
Serves:
Ingredients
- kosher salt
- 2tbspextra virgin olive oil
- 16ozBrussels sprouts,halved
- 16ozbutternut squash,peeled and diced ¾-inch
- 6sprigsthyme,fresh
- fresh black pepper,to taste
Instructions
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Preheat oven to 425 degrees F. Spray a large sheet pan with oil.
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In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, ¾ teaspoon salt and pepper. Arrange the vegetables onto the baking sheet in a single layer.
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Bake for 40 minutes, or until the vegetables are roasted and tender.
Nutrition
- Calories: 110.53kcal
- Fat: 4.87g
- Saturated Fat: 0.70g
- Monounsaturated Fat: 3.31g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 16.64g
- Fiber: 4.93g
- Sugar: 3.33g
- Protein: 3.53g
- Sodium: 370.15mg
- Calcium: 82.56mg
- Potassium: 584.90mg
- Iron: 2.19mg
- Vitamin A: 438.18µg
- Vitamin C: 84.94mg
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