How to Make Autumn Sheet Pan Veggies
Why settle for just one veggie as your side dish? With these autumn sheet-pan veggies, you’ll get butternut squash, Brussels sprouts, red onion, plus Honeycrisp apples and a whole lot of flavor! And it’s so easy to make—just toss your veggies with zero calorie Splenda® Monk Fruit Sweetener, oil, and spices, arrange them on a baking sheet, and bake! Serve with Thanksgiving dinner or any dinner of the week.
15 min prep time
45 min cook time
8servings
1 cup
Step-By-Step Instructions:
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Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.
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In a large bowl, toss butternut squash, Brussels sprouts, onion, Splenda Monk Fruit Sweetener, olive oil, cinnamon and nutmeg together until coated.
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Arrange vegetables in a single layer on prepared baking sheet. Bake until vegetables are crisp-tender, about 15 minutes. Remove from oven.
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Add apples, and flip vegetables over. Continue to bake until vegetables are tender and light golden brown, about 10-15 minutes. Top with pecans and parsley. Serve and enjoy.
Nutrition facts
8 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
90
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
10mg
<1% -
Total Carbohydrate
13g
5%-
Dietary Fiber
3g
11% -
Total Sugars
4g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
3g
-
Potassium
451mg
10%