Roasted Delicata & Sweet Potato | Fit Healthy Recipes
Roasted Delicata & Sweet Potato
6 mins prepServes 2
A quick lunch featuring roasted delicata squash and sweet potatoes complemented by sautéed brussel sprouts and bell peppers, perfect for meal prep during busy days.
1: Preheat oven to 400°F.
2: Slice the delicata squash in half, remove the seeds, and slice into 1/2" thick half moons.
3: Chop sweet potato into 1" cubes.
4: Lay squash and sweet potato on a cookie sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to distribute.
5: Bake for 20 minutes, flip and stir, then bake another 15-20 minutes until tender.
6: Remove the ends from the brussel sprouts and slice thinly.
7: Sauté the brussel sprouts in olive oil with chopped red and yellow bell pepper and garlic until tender.
8: Heat up the roasted squash and sweet potatoes and serve together.
