Roasted Brussel Sprouts, Red Peppers and Squash
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Brussel Sprouts, Red Peppers and Squash calories by ingredient
Introduction
Yum! Yum!Number of Servings: 6
Ingredients
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* 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
Directions
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.
Member Ratings For This Recipe
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2BHOTNTONED
