Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts and Butternut Squas
One of 50 roasted brussels sprouts recipes we measured
from www.skinnytaste.com
18 cooks on www.skinnytaste.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 5% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| kosher salt | |
| 27 g | 2 tablespoons extra virgin olive oil |
| 454 g | 16 ounces brussels sprouts (halved) |
| 454 g | 16 ounces butternut squash (peeled and diced 3/4-inch) |
| 6 g | 6 sprigs fresh thyme |
| fresh black pepper (to taste) |
Method: 3 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this a long time ago, meal planning for next week and my husband said, ‘why can’t we have that one recipe with the sweet potato, Brussels sprouts and bacon?’ LOVE, LOVE, LOVE that my picky eating husband actually requested a recipe from my favorite boo” — a cook, 5.0★
“This was a great combo! I cooked at the temp for 35 minutes, as everything was nice and tender. The brussel sprouts were nice and crispy on the outside and tender on the inside and the butternut squash was perfectly cooked through. Will definitely make again!” — a cook, 5.0★