Perfectly Roasted Squash and Brussels Sprouts
Perfectly roasted squash and Brussels sprouts are among our favorite sides. Roasting vegetables is a great way to introduce your kids to 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!
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I’ve been roasting these veggies ever since! Season them as you like; we prefer McCormick Grill Mates Montreal Steak Seasoning.
Simple, delicious, and healthy. You can roast any vegetable; just remember that baking times will vary.
Roasted vegetables will also add fantastic color to the meal. Plus, they’re a great way to use up any leftover vegetables in the fridge.
Roasted veggies go well with all meats, rice, and pasta dishes. We especially like them with sweet and sour chicken and a side of rice.
Perfectly Roasted Squash and Brussels Sprouts
1 butternut squash – peeled and cubed.
1 bag (4-5 cups) fresh Brussels sprouts, washed, 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. Sprinkle with 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.
So check the fridge for some vegetables and allow them to be roasted!
Enjoy!
Perfectly Roasted Squash and Brussels Sprouts
Ingredients
- 1 Butternut squash - peeled and cubed.
- 4 cups Brussels sprouts - washed and outer leaves removed and ends trimmed ~ any amount you prefer
- 1 1/2 tbsp Olive oil
- Salt & pepper or McCormick Grill Mates Montreal Steak Seasoning ~ Use as desired
Instructions
- 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.
- Sprinkle with 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.
Nutrition
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.