Roasted Brussels Sprouts and Squash with Dried Cranberries
Oven Roasted Brussels Sprouts and Squash with Dried Cranberries is baked on a sheet pan for the perfect, simple and healthy side dish.
Servings: 8 Servings
Calories: 134kcal
Equipment
Ingredients
- 1.5 pounds Brussels sprouts trimmed and halved
- 1 pound butternut squash peeled and cut into 1-inch cubes
- 1 large red onion cut into wedges
- 3 tablespoons olive oil
- 0.5 teaspoon sea salt
- .25 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teapsoon dried thyme leaves
- ¼ cup dried cranberries
- balsamic glaze optional
Instructions
- Preheat oven to 400 degrees.
- Spread vegetables out on a rimmed baking sheet.
- Drizzle with oil, season with salt, pepper, thyme leaves, and chili powder. Toss to coat.
- Roast for 15 minutes, flip the vegetables over with a spatula and continue roasting for an additional 15 to 20 minutes, until the edges are slightly browned and the squash is tender.
- Remove from oven and place on serving platter. Sprinkle dried cranberries over the top and drizzle with balsamic glaze, if desired.
Nutrition
Calories: 134kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 567mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6742IU | Vitamin C: 86mg | Calcium: 66mg | Iron: 2mg
