Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.
Summary
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

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    7 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 60

  • Total Fat 2g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 11g
    • Dietary Fiber 4g
    • Total Sugars 2g
  • Protein 2g
  • Potassium 370mg
  • Phosphorus 50mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable

Ingredients

Ingredients

  • fresh Brussels sprouts
    12 oz
  • butternut squash (about 3 1/2 cups)
    20 oz
  • olive oil
    1 tbsp
  • dried thyme
    2 tsp
Directions

Directions

  1. Preheat oven to 450 degrees F.

  2. Slice Brussels sprouts in half. Cut larger pieces of squash into 1-inch cubes.

  3. Place sprouts and squash in a large bowl and drizzle with olive oil. Stir in thyme, and toss to coat.

  4. 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.

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