Fruits and Vegetables Vegetables Brussels Sprouts Roasted Roasted Summer Squash, Zucchini, and Brussels Sprouts 4.5 (2) 2 Reviews 1 Photo This roasted squash recipe is something I always looked forward to when visiting my aunt in New York! Recipe by MIDWESTCINCY Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 7 Yield: 7 servings Jump to Nutrition Facts Ingredients 4 tablespoons olive oil 7 baby zucchini 7 baby summer squash 10 Brussels sprouts, halved, or more to taste ½ sweet onion (such as Vidalia®), sliced sea salt to taste ground black pepper to taste Directions Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet. Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Bake in the preheated oven until tender, about 25 minutes. Cook's Note: Small Brussels sprouts can be kept whole. I Made It Print Nutrition Facts (per serving) 137 Calories 8g Fat 15g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 137 % Daily Value * Total Fat 8g 11% Saturated Fat 1g 6% Sodium 69mg 3% Total Carbohydrate 15g 5% Dietary Fiber 5g 17% Total Sugars 8g Protein 5g Vitamin C 78mg 389% Calcium 63mg 5% Iron 2mg 12% Potassium 954mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved