Roasted Brussel Sprouts, Red Peppers and Squash

3 of 5 (1)
member ratings
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


Yum! Yum!
Number of Servings: 6


    * 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.

Member Ratings For This Recipe

  • no profile photo

    I don't normaly like brussel sprouts but this does sound yummy and i bet even i'd eat the sprouts.
    - 11/28/08