Roasted Brussels Sprouts And Butternut Squash With Medjool Dates Recipes

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash image

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups Brussels sprouts, halved
2 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
Roast in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g

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