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Roasted Brussels Sprouts and Butternut Squash
10 min prep time
25 min cook time
7servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Mittera
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.
Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here.
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
-
Total Fat
2g
- Saturated Fat 0.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 15mg
-
Total Carbohydrate
11g
- Dietary Fiber 4g
- Total Sugars 2g
- Added Sugars 0g
- Protein 2g
- Potassium 370mg
- Phosphorous 50mg
Ingredients
fresh Brussels sprouts
12 oz
butternut squash (about 3 1/2 cups)
20 oz
olive oil
1 tbsp
dried thyme
2 tsp
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