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Autumn Sheet-Pan Veggies

Name: Autumn Sheet-Pan Veggies
Prep time: 15 min
Total time: 45 min
Cuisine: Diabetes-Friendly Recipes, Side Dishes
Ingredients: 1 pound butternut squash, peeled, seeded and cut into ¾-inch cubes; 1 pound Brussels sprouts, halved; 1 small red onion, cut into ½-inch slices; ¼ cup Splenda® Monk Fruit Sweetener; 1 tablespoon olive oil; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 Honeycrisp apple, seeded and cut into 1-inch pieces; ¼ cup chopped pecans; 1 tablespoon chopped fresh parsley

Makes 8 servings Calories 110 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

1 pound butternut squash, peeled, seeded and cut into ¾-inch cubes

1 pound Brussels sprouts, halved

1 small red onion, cut into ½-inch slices

¼ cup Splenda® Monk Fruit Sweetener

1 tablespoon olive oil

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 Honeycrisp apple, seeded and cut into 1-inch pieces

¼ cup chopped pecans

1 tablespoon chopped fresh parsley

Nutrition Info Per Serving

Serving Size: 1 cup veggies

Calories	110
Total Fat	4.5g
Saturated Fat	0.5g
Cholesterol	0mg
Sodium	15mg
Total Carbs	22g
Dietary Fiber	4g
Sugars	5g
Added Sugars	0g
Protein	3g

Instructions

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.
In a large bowl, toss butternut squash, Brussels sprouts, onion, Splenda Monk Fruit Sweetener, olive oil, cinnamon and nutmeg together until coated.
Arrange vegetables in a single layer on prepared baking sheet. Bake until vegetables are crisp-tender, about 15 minutes. Remove from oven.
Add apples, and flip vegetables over. Continue to bake until vegetables are tender and light golden brown, about 10-15 minutes. Top with pecans and parsley. Serve and enjoy.