Roasted Summer Squash, Zucchini, and Brussels Sprouts

  4.5 – 2 reviews  • Roasted

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

  1. 4 tablespoons olive oil
  2. 7 baby zucchini
  3. 7 baby summer squash
  4. 10 Brussels sprouts, halved, or more to taste
  5. ½ sweet onion (such as Vidalia®), sliced
  6. sea salt to taste
  7. ground black pepper to taste

Instructions

  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.
  4. Small Brussels sprouts can be kept whole.

Reviews

Lisa Richards
quick, easy, and tasty side dish. I added some asparagus to it as well.
Justin Gill
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.

 

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