Ingredients
Scale
- 2 acorn squashes, halved and seeds removed
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C).
- Place the acorn squash and Brussels sprouts on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, black pepper, and garlic powder.
- Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, until tender and caramelized.
- Serve warm.
Notes
- For added flavor, sprinkle with Parmesan cheese before serving.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg