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Ingredients30 m servings 143 cals
Original recipe yields 4 servings
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 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.
- Roast in the preheated oven until golden and crispy, about 25 minutes.
Per Serving: 143 calories; 10.4 g fat; 12.9 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 234 mg sodium. Full nutrition