Oven Roasted Brussels Sprouts with Butternut Squash and Apples
Oven Roasted Brussels Sprouts with Butternut Squash and Apples are liberally spiced with ground cinnamon and chili powder for a fantastic explosion of flavor. Perfect for the holidays! This dish is a celebration of those amazing flavors that can only be found in the fall. An easy side dish that is perfect for any night of the week. Whole30 compliant.
Servings 6 servings
- 3 cups Brussels sprouts ends trimmed, outer, loose leaves removed
- 2 cups cubed butternut squash
- 2 Granny Smith apples very cold and cut into cubes
- 2 to 2 tbsp extra light olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder
Preheat oven to 400F.
Place the Brussels sprouts, squash, and apples on a large baking sheet.
Drizzle with olive oil.
Sprinkle chili powder and cinnamon over the top.
Use your hands to toss everything together making sure to evenly coat the fruit and veggies.
Bake for about 20 to 25 minutes, or until vegetables are tender, turning once half way through.
Calories: 114kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 400mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5392IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 1mg