Oven-Roasted Zucchini, Summer Squash, and Brussels Sprouts Medley
Oven-Roasted Zucchini, Summer Squash, and Brussels Sprouts Medley brings out the natural sweetness of tender baby squash and caramelized onions while giving Brussels sprouts a lightly crisp, nutty edge. The vegetables roast to a golden finish with olive oil, sea salt, and pepper, creating a bright, balanced side. Serve it warm alongside grilled meats, fish, or grains for a fresh weeknight dinner or casual weekend gathering.
- Prep10 mins
- Cook25 mins
- Serves7
- DifficultyEasy
- 1
Preheat the oven to 325 degrees F (165 degrees C), and lightly oil a baking sheet.
- 2
Arrange the zucchini, summer squash, Brussels sprouts, and onion on the oiled baking sheet and drizzle with olive oil; season with salt and pepper.
- 3
Bake in the preheated oven until tender, about 25 minutes.
- Calories 153.16 kcal Moderate
- Protein 5.57 g Moderate
- Carbs 18.72 g Moderate
- Total Fat 7.63 g Moderate
- Saturated Fat 1.12 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 7.09 mg Low Source
- Fiber 7.86 g Good Source
- Sugar 7.99 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 86.5 mg Low Source
- Iron 2.02 mg Moderate
- Potassium 557.13 mg Moderate
- Vitamin A 212.11 mcg_rae Good Source
- Vitamin C 68.37 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅