Roasted Brussel Sprouts, Red Peppers and Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Brussels sprouts, fresh, 4 cup * *Peppers, sweet, red, fresh, 6 medium (approx 2-3/4" long, 2-1/2" * Butternut Squash, 3 cup, cubes * *Balsamic Vinegar, 1 tbsp * Olive Oil, 1 tbsp
Spread baking dish with olive oil and balsamic vinegar. I used a little more than what it says because I added some over the vegetables after they had been laid in the pan.
Spread out the longer cooking vegetables -- squash and brussel sprouts -- first. Let cook with aluminum foil for 30 to 40 minutes at 350 degrees. Put in the peppers for the last ten minutes of cook time.
Makes about 5 to 6 servings
Enjoy! A healthy harvest meal.
Number of Servings: 6
Recipe submitted by SparkPeople user LIL_PINKBUBBLE.
Spread out the longer cooking vegetables -- squash and brussel sprouts -- first. Let cook with aluminum foil for 30 to 40 minutes at 350 degrees. Put in the peppers for the last ten minutes of cook time.
Makes about 5 to 6 servings
Enjoy! A healthy harvest meal.
Number of Servings: 6
Recipe submitted by SparkPeople user LIL_PINKBUBBLE.
Nutritional Info Amount Per Serving
- Calories: 119.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 263.9 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.6 g
- Protein: 4.0 g
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