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Roasted Delicata Squash and Brussels Sprout Recipe

5 from 3 votes

Roasted Delicata Squash and Brussels Sprouts drizzled with a balsamic glaze, is a true celebration of fall on a plate, a wonderful side dish with your favorite protein.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: 4 servings

Course: Side Dish

Cuisine: American

Equipment

sheet pan

Ingredients

2 Delicata squash
2 tablespoons extra virgin olive oil
1/2 teaspoon sweet paprika (divided)
1/2 teaspoon ground cinnamon
1 medium red onion (sliced lengthwise)
1 pound Brussels sprouts (trimmed and halved)
1 teaspoon kosher salt and black pepper (to taste)
balsamic glaze

Instructions

Preheat oven to 425°F.
Line a sheet pan with parchment paper. Halve squash lengthwise; remove seeds, and slice squash crosswise into ½-inch slices.
Toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and the paprika and cinnamon. Spread on one side of the baking sheet in an even layer.
Toss Brussels sprouts and the sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and black pepper, to taste. Spread on the other side of the baking sheet in an even layer.
Bake 25 to 30 minutes or until the squash and brussels sprouts are browned and tender. Drizzle with balsamic.

Nutrition

Serving: 1/4 of tray, Calories: 213kcal, Carbohydrates: 36.5g, Protein: 6.5g, Fat: 7.5g, Saturated Fat: 1g, Sodium: 324.5mg, Fiber: 8.5g, Sugar: 11.5g

- WW Points: 2

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