Ingredients and Weight: - Summer squash: 1 pound, cut into 1-inch cubes - Zucchini: 1 pound, cut into 1-inch cubes - Brussels sprouts: 1 pound, trimmed and halved - Olive oil: 1/4 cup - Salt and black pepper: to taste
Preparation Time: - 15 minutes
Cooking Time: - 25-30 minutes
Difficulty Level: - 1 (Simple)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. In a large bowl, combine all ingredients and toss to coat. 3. Spread vegetables on a baking sheet lined with parchment paper. 4. Roast in the oven for 25-30 minutes, or until tender and slightly browned.
Nutritional Information: - Calories: 120 per serving (1/8 of recipe) - Fat: 5 grams - Carbohydrates: 15 grams - Protein: 3 grams - Fiber: 3 grams
Dish Characteristics: - Colorful and vibrant - Savory and slightly sweet - Crispy on the outside, tender on the inside - Healthy and flavorful
User Comments: - "Delicious and easy to make. I added a bit of honey for extra sweetness." - "Perfect for a summer side dish. The vegetables are so flavorful and the roasting brings out their natural sweetness." - "I love the roasted Brussels sprouts. They are so crispy and caramelized." - "The dish is a crowd-pleaser. Everyone at the table loved it."
Special Precautions and Tips: - Do not overcrowd the baking sheet. This will prevent the vegetables from roasting evenly. - Keep an eye on the vegetables while roasting to ensure they do not burn. - Serve the vegetables warm or at room temperature.