Roasted Summer Squash, Zucchini, and Brussels Sprouts recipe

All Recipes Fruits and Vegetables Vegetables Brussels Sprouts Roasted

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

Nutrition Info

137 calories
carbohydrate: 14.6 g
cholesterol: : -
fat: 8.4 g
fiber: 4.8 g
protein: 4.9 g
saturatedFat: 1.2 g
servingSize: -
sodium: 69.1 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

7 servings

Recipe Note

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

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