Roasted Fall Vegetables
This roasted fall vegetable recipe with butternut squash, Brussels sprouts, and beets will be your new, healthy go-to for an easy veggie side dish.
Print
Pin
Ingredients
- 16- ounce bag cubed butternut squash
- 16- ounce bag Brussels sprouts halved
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400F. Lightly grease a large baking sheet with olive oil or cooking spray.
- Add the butternut squash, Brussels sprouts, and beets to the baking sheet, making separate rows of each. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, keeping them in separate rows (if you combine all of them the beets will change the color of the other veggies).
- Bake for 35-40 minutes until the veggies are golden brown and tender.
Nutrition
Serving: 1 serving | Calories: 121kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 431mg | Potassium: 654mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8616IU | Vitamin C: 81mg | Calcium: 74mg | Iron: 2mg
