Sheet Pan Vegan Roasted Brussels Sprouts And Butternut Squash Recipes
SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
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
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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- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil.
- Cut ends off butternut squash, and peel (a vegetable peeler works great). Slice butternut squash in half lengthwise, scoop out seeds, and dice into 1/2 inch cubes. Trim the bottom of the brussels sprouts and slice them in half lengthwise. If brussels sprouts are on the larger side, quarter them instead.
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