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Autumn Sheet Pan Veggies
15 min prep time
45 min cook time
8servings
Recipe by
Splenda®
Photo by
Splenda®
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
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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.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
8 Servings
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Serving Size
1 cup
- Amount per serving Calories 90
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Total Fat
4.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 15mg
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Total Carbohydrate
13g
- Dietary Fiber 4g
- Total Sugars 4g
- Added Sugars 0g
- Protein 3g
- Potassium 350mg
- Phosphorous 60mg
Ingredients
butternut squash (peeled, seeded and cut into ¾-inch cubes)
1 lbs
brussels sprouts (halved)
1 lbs
red onion (cut into ½-inch slices)
1 small
Splenda® Monk Fruit Granulated Sweetener
1/4 cup
olive oil
1 tbsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
Honeycrisp apple (seeded and cut into 1-inch pieces)
1
pecans (chopped)
1/4 cup
fresh parsley (chopped)
1 tbsp
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