How to Make Roasted Brussels Sprouts and Butternut Squash
Roasting veggies brings out their sweetness as they develop a caramelized coating. Try roasting any of your favorite vegetables and experiment with different herbs for variety. To save time when cooking with butternut squash, buy prepackaged squash and cut down larger chunks.
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10 min prep time
25 min cook time
7servings
1/2 cup
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Step-By-Step Instructions:
- Preheat oven to 450 degrees F.
- Slice Brussels sprouts in half. Cut larger pieces of squash into 1-inch cubes.
- Place sprouts and squash in a large bowl and drizzle with olive oil. Stir in thyme, and toss to coat.
- Spread the sprouts and squash in a single layer in a baking pan and bake for 25 minutes, until the veggies are tender and beginning to brown.
Nutrition facts
7 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
60
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.3g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
15mg
<1% -
Total Carbohydrate
11g
4%-
Dietary Fiber
4g
14% -
Total Sugars
2g
-
Dietary Fiber
-
Protein
2g
-
Potassium
370mg
8%
Ingredients
fresh Brussels sprouts
12 oz
butternut squash (about 3 1/2 cups)
20 oz
olive oil
1 tbsp
dried thyme
2 tsp