Recipe

Roasted Summer Squash, Zucchini, and Brussels Sprouts

Name: Roasted Summer Squash, Zucchini, and Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups Brussels sprouts, halved; 2 cups cubed butternut squash; 3 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon sea salt; ¼ teaspoon ground black pepper

These crispy roasted butternut squash and Brussels sprouts, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Prep 5mCook 25mTotal 30mServes 4

Ingredients

Tap an ingredient to see possible substitutions.

Instructions

1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
3
Roast in the preheated oven until golden and crispy, about 25 minutes.

Kitchen Picks

Helpful ingredients and tools

Related products that may help with this recipe.

Shop Brussels Sprouts Halved Shop Cubed Butternut Squash Shop Olive Oil Shop Measuring Spoons Browse Spice Racks

As an Amazon Associate I earn from qualifying purchases.