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Pan-Roasted Brussels Sprouts And Squash

Name: Pan-Roasted Brussels Sprouts And Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 pound Brussels sprouts, trimmed and cut in half; 1/2 red onion, cut into 1-inch pieces; 1 teaspoon dried sage; 1/2 teaspoon nutmeg; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 3 cups diced peeled butternut squash

Prep 15m

Cook 25m

Total 40m

Pan-Roasted Brussels Sprouts And Squash Image

@duffy

Ingredients

3 tablespoons extra-virgin olive oil

1/2 pound Brussels sprouts, trimmed and cut in half

1/2 red onion, cut into 1-inch pieces

1 teaspoon dried sage

1/2 teaspoon nutmeg

1/2 teaspoon black pepper

1/4 teaspoon salt

3 cups diced peeled butternut squash

Steps

Heat the olive oil in a large skillet over medium heat and swirl to coat the bottom of the pan. When the oil is hot, add the Brussels sprouts and onion and season with the sage, nutmeg, pepper, and salt. Cover and cook, shaking the pan occasionally, until the sprouts begin to brown, 5 to 7 minutes. Turn the sprouts and add the squash and cook everything until the squash is fork-tender, an additional 7 to 10 minutes.

Transfer to a serving dish or plates and serve immediately.

Nutrition Facts

Calories

250kcal

12%
Fat

10g

15%
Saturated Fat

2g

10%
Carbohydrates

30g

10%
Fiber

4g

16%
Sugar

5g

10%
Protein

10g

20%
Cholesterol

0mg

0%
Sodium

600mg

25%

Percent Daily Values are based on a 2,000 calorie diet.

Pan-Roasted Brussels Sprouts And Squash

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts