Roasted Brussels Sprouts with Winter Squash
Brussels sprouts are a member of the cabbage family and were first cultivated in ancient Rome.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 16 ounce Brussels sprouts
- 2 cup Butternut squash
- 2 tablespoon Olive oil
- 1 tablespoon Maple syrup
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the ends of the Brussels sprouts and cut them in half. Peel and dice the butternut squash.
- In a large bowl, combine the Brussels sprouts, butternut squash, olive oil, maple syrup, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring once halfway through.
- Remove from the oven and let it rest for 5 minutes.
- Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.