Roasted Brussels Sprouts And Butternut Squash Recipes
SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
- Roast in the preheated oven until golden and crispy, about 25 minutes.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Two very different vegetables that make a great dish when roasted together. Try it, you might like it!!! When peeling the butternut squash, use a serrated peeler It makes it easier.
Provided by cookin mimi
Categories Low Protein
Time 45m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Combine the olive oil and garlic in a large bowl.
- Add Brussels sprouts and Butternut squash and toss to coat evenly.
- Pour in an even layer into an oven proof pan sprayed with cooking spray.
- Roast for 35-40 minutes until fork tender and carmelized.
- Remove from oven, drizzle with maple syrup while still hot.
- Sprinkle with salt, pepper,and sage to taste. Enjoy.
Nutrition Facts : Calories 89, Fat 4.7, SaturatedFat 0.7, Sodium 8.4, Carbohydrate 12.1, Fiber 1.6, Sugar 5.5, Protein 1.2
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