Roasted Summer Squash, Zucchini, and Brussels Sprouts

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

Step: 1

Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.

Step: 2

Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.

Step: 3

Bake in the preheated oven until tender, about 25 minutes.

Per Serving: 137 calories; protein 4.9g; carbohydrates 14.6g; fat 8.4g; sodium 69.1mg.

Getting stay in and cook your dinner instead of eat in the evening out is already a step in the best direction if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .