Ingredients for Roasted Brussels Sprouts And Butternut Squash
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium butternut squash (about 1.5 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Garlic Cloves
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How to Make Roasted Brussels Sprouts And Butternut Squash
- Preheat oven to 400°F (200°C).
- Peel and cube 1 medium butternut squash (about 1.5 lbs).
- Trim and halve 1 lb Brussels sprouts.
- In a large bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the butternut squash and Brussels sprouts to the bowl and toss to coat evenly.
- Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
- Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- Remove from oven and drizzle with 1 tablespoon maple syrup while still hot.
- Sprinkle with 1 teaspoon dried sage.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
3g
Carbs
4g