Autumn Sheet Pan Veggies
Sponsored
Summary
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.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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butternut squash (peeled, seeded and cut into ¾-inch cubes)
- 1 lbs
- 454 g
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brussels sprouts (halved)
- 1 lbs
- 454 g
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red onion (cut into ½-inch slices)
- 1 small
- 1 small
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Splenda® Monk Fruit Granulated Sweetener
- 1/4 cup
- 59 g
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olive oil
- 1 tbsp
- 15 g
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ground cinnamon
- 1/4 tsp
- 1 g
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ground nutmeg
- 1/4 tsp
- 1 g
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Honeycrisp apple (seeded and cut into 1-inch pieces)
- 1
- 1
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pecans (chopped)
- 1/4 cup
- 59 g
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fresh parsley (chopped)
- 1 tbsp
- 15 g
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Broccoli, Frozen & Cooked
5 min4 -
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Directions
Directions
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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.