I always anticipated making this roasted squash recipe when I went to see my aunt in New York!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 7 |
| Yield: | 7 servings |
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
Instructions
- 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.
- Small Brussels sprouts can be kept whole.
Reviews
quick, easy, and tasty side dish. I added some asparagus to it as well.
This was simple and has great potential but as written, my sprouts got overdone and the rest of the veggies were underdone. I recommend adding 10 minutes to the cook time and waiting until the last 20 minutes to add the sprouts.