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Roasted Brussels Sprouts And Butternut Squash

Crazy Vegan Kitchen
Healthy Maple Roasted Brussels Sprouts and Butternut Squash with Pecans. A hearty and delicious holiday side dish in under 30 minutes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 187 kcal

Ingredients
  

  • 7 oz Butternut Squash diced into 1 inch cubed (weighed after peeling)
  • 7 oz Brussels Sprouts halved
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon salt to taste
  • 1/2 cup Pecans halved
  • 1 Tablespoon Maple Syrup

Instructions
 

  • Preheat oven to 180 degrees Celsius. Line a baking sheet with non stick baking paper and set aside.
  • In a large mixing bowl combine Butternut Squash, Brussels Sprouts, 1 tbsp Olive Oil and 1 tbsp Maple Syrup. Season liberally with salt and pepper and toss to coat.
  • Spread evenly on the prepared baking sheet and bake in the oven for 25-30 minutes or until the edges are brown and the veggies are tender.
  • Remove tray from oven and toss in halved Pecans along with the remainder 1 tbsp Maple Syrup. Toss gently to disperse and serve warm.

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 19gProtein: 3gFat: 13gSaturated Fat: 1gSodium: 597mgPotassium: 441mgFiber: 4gSugar: 9gVitamin A: 5655IUVitamin C: 53mgCalcium: 65mgIron: 1mg
Keyword roasted brussels sprouts and butternut squash
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