Recipes ofKurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Roasted Brussels Sprouts & Butternut Squash

Wednesday, November 07, 2018
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Total time
50 minutes
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Preparation time
10 minutes
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Portions
4

This healthy recipe combines two favorite vegetables in a delicious easy side dish and gluten-free.

Ingredients
or2 cups Brussels sprouts halved
or2 cups butternut squash peeled and cubed, seeds removed
or1 shallot cut crosswise and separated into rings
or2 Tablespoons olive oil
orsalt and pepper to taste
Preparation
1.
Preheat the oven to 400 degrees F.
2.
Line a large baking sheet with parchment paper. Spread the vegetables on the baking sheet in a single layer.
3.
Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
4.
Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
5.
Enjoy!
Nutritional information
Per 100 gPer portion (128 g)% DRI
Energy90 kcal115 kcal6 %
Fat5 g7 g11 %
Fatty acids, total saturated1 g1 g5 %
Cholesterol0 mg0 mg0 %
Sodium42 mg54 mg2 %
Carbohydrate10 g13 g4 %
Sugars2 g3 gremove
Fiber3 g3 g13 %
Protein2 g2 gremove