Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 2 cups Brussels sprouts, halved
- 1 large red onion, sliced into wedges
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into bite-sized pieces. Trim the ends off Brussels sprouts and halve them. Slice the red onion into wedges.
- In a large bowl, combine all vegetables with olive oil, maple syrup, cinnamon, salt, and pepper. Toss until well-coated.
- Spread the seasoned veggies evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes or until golden brown and tender, tossing halfway through for even cooking.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg