Roasted Broccoli and Butternut Squash
This recipe for low carb roasted broccoli and butternut squash is a great way to get your veggies in. And each serving has just 8g net carbs.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 cups 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 4 cups broccoli florets
- 2 cups butternut squash, chopped into bite - sized pieces.
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 425 degrees F and cover a cookie sheet or roasting pan with parchment paper.
2. Mix together seasonings.
3. Chop the broccoli into florets. Peel and chop the butternut squash into bite-sized pieces.
4. In a large bowl, mix together chopped vegetables with olive oil and seasoning mixture. Toss until they are evenly coated.
5. Transfer vegetables onto the pan and roast in the oven for 25-30 minutes, tossing vegetables once halfway through. Butternut squash should be fork tender and the broccoli crisp.
Nutrition
- Serving Size: 1 cup
- Calories: 122
- Fat: 8
- Carbohydrates: 11
- Fiber: 3
- Protein: 3
Keywords: Low Carb Roasted Broccoli, Keto Roasted Broccoli, Vegetarian Roasted Broccoli