Roasted Summer Squash, Zucchini, and Brussels Sprouts

4.5

(2)

2 Reviews

2 Photos

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

Submitted by MIDWESTCINCY

Updated on September 14, 2023

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.

Recipe Tip

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	10%
Vitamin C 78mg	86%
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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