Side

Roasted Brussels Sprouts and Butternut Squash

Caramelized Brussels sprouts and sweet butternut squash roast together until tender and golden, their edges crisp and their centers soft. Fresh thyme weaves through each bite with a gentle herbal warmth.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Roasted Brussels Sprouts and Butternut Squash
Total
50 min
Prep
10 min
Cook
40 min
Serves
6

Nutrition per Serving

Calories
103
Protein
3g
Carbs
15g
Fat
5g
Fiber
5g
Sugar
3g
Sodium
22mg

Ingredients

  • kosher salt
  • 2 tbsp extra virgin olive oil
  • 16 oz brussels sprouts (halved)
  • 16 oz butternut squash (peeled and diced 3/4-inch)
  • 6 sprigs fresh thyme
  • fresh black pepper (to taste)

Instructions

  1. Preheat oven to 425°F. Spray a large sheet pan with oil.
  2. 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.
  3. Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups