Skinnytaste · by Gina Homolka★ 4.7 (18)
Roasted Brussels Sprouts and Butternut Squash
NUTRITION · PER SERVING50M COOK
CAL 5%·PRO 8%
CARBS 15G58% OF CAL
5G FIBER0G ADDED3G INTRINSIC7G OTHER3G TOTAL SUGAR
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts and butternut squash roasted until tender and caramelized, seasoned simply with olive oil, salt, and thyme. An easy fall side dish that's naturally sweet and savory.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 50M
CAL 5%·PRO 8%
CARBS 15G58% OF CAL
5G FIBER0G ADDED3G INTRINSIC7G OTHER3G TOTAL SUGAR
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 286mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 615mg
- Calcium
- 49mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.