Roasted Summer Squash, Zucchini, and Brussels Sprouts


This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
7 servings


  • 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


  1. Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.

  2. Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.

  3. Bake in the preheated oven until tender, about 25 minutes.

Cook's Note:

Small Brussels sprouts can be kept whole.

Nutrition Facts (per serving)

137 Calories
8g Fat
15g Carbs
5g Protein
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.

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