Yields 6 – 8, 1½ Cup Servings
1 medium head broccoli
1 lb. Brussel sprouts
1 Acorn squash (or other small winter squash like Kabocha, butternut, carnival, red kuri, etc.)
1 medium red onion
2 Tbsp olive oil
⅛ tsp salt
¼ tsp black pepper
1 tsp garlic powder
Preheat oven to 425°F.
Rinse the Brussel sprouts, being sure to remove any dirt.
Halve (or quarter depending on size) the Brussel sprouts. Cut the broccoli into florets. Peel and cut the squash into 1/2-inch cubes (removing all seeds). Cut the onion into 1/2-inch chunks. Add all vegetables into a large mixing bowl.
In a small bowl, mix the olive oil, salt, pepper, and garlic powder. Pour over the vegetables and stir to evenly coat.
On a large baking sheet (lined with tin foil or parchment paper for easy clean-up), evenly spread out the vegetables, ensuring nothing is overlapping.
Nutrition Information per Serving:
Calories: 170 calories
Total Fat: 6g