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Butternut Squash and Brussel Sprouts Recipe
Easy to make veggie side dish is simple and flavorful. This great combination of ingredients makes this a delicious recipe, perfect for Thanksgiving dinner!
Course Vegetables and Side Dishes
Cuisine American
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 6 servings
Calories 202 kcal
4 cups butternut squash 3 cups brussels sprouts ¼ cup olive oil 1 tablespoon Italian seasoning mix ½ cup pecans ¼ cup dried cranberries
Preheat oven to 400 degrees. Place parchment paper on baking sheet, set aside.
Peel and dice the butternut squash into one inch pieces.
Clean Brussels sprouts and cut in half.
Add the brussel sprouts and raw squash to a large bowl. Add the olive oil and toss with Italian dressing mix.
Spread the vegetables in a single layer baking sheet. Place halved brussels sprouts cut side down on lined baking sheet.
Place in the hot oven. Bake 25 minutes shaking once about halfway through the cooking process. Roasting at high heat will help the caramelize.
Remove from the oven. Top the brussels sprouts with crunchy pecans and sweet tart cranberries. Serve and enjoy!
Tips
Making this dish for your Thanksgiving menu? Line your baking sheet for foil or parchment paper for easy clean up!
If your brussels sprouts are large quarter them instead of halving them. Roasted brussels sprouts are delicious when they are crispy and caramelized.
For crispy vegetables make sure they are completely dry so they don't steam. Additionally, spread them out on the baking sheet in one even layer.
Calories: 202 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Sodium: 15 mg | Potassium: 548 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 10274 IU | Vitamin C: 58 mg | Calcium: 83 mg | Iron: 2 mg