Perfectly Roasted Squash & Brussels Sprouts
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Roasting vegetables is a great way to introduce your kids to these super healthy vegetables.
My daughter made roasted butternut squash and Brussels sprouts for us over Thanksgiving break a few years ago and we all loved them!
I’ve been roasting them ever since! Season as you like, we prefer McCormick Grill Mates Montreal Steak Seasoning.
Simple, delicious, and healthy. You can roast any vegetable, just remember baking times will vary.
And not to mention roasted vegetables make a colorful side dish.
Perfect for last-minute uses up vegetables in the refrigerator and goes well with all meats, rice dishes, and pasta too.
Perfectly Roasted Squash & Brussels Sprouts
1 butternut squash – peeled and cubed.
1 bag fresh brussels sprouts – washed and outer leaves removed, ends trimmed.
1 1/2 tbsp olive oil.
Salt & pepper or McCormick Grill Mates Montreal Steak Seasoning
Preheat oven to 425. Prepare a large baking sheet with a non-stick spray.
In a large mixing, bowl toss cubed squash and trimmed brussels sprouts in oil. Shake on some salt and pepper or McCormick Grill Mates Montreal Steak Seasoning and toss to flavor well. Pour vegetables onto a large baking sheet.
Bake for 30 minutes or until vegetables begin to brown. Toss or turn vegetables halfway through cooking time.
We had these roasted veggies as a side dish to GF Sweet & Sour Chicken…and it was a fantastic combination! A flavor frenzy for sure!!
So check the fridge for some vegetables you’ve been avoiding or accidentally collecting : ) and give them a chance to be roasted!
Enjoy!
These roasted veggies look so delicious, Mary! I made them a feature at this week’s Whimsical Wednesdays Link Party. Thanks so much for linking up!
Thanks so much for featuring my roasted veggies! I love that roasting veggies is so easy.