Diabetes Diet | Diet Plans & Nutritional Guidance for Diabetes

How to Make Autumn Sheet Pan Veggies

Why settle for just one veggie as your side dish? With these autumn sheet-pan veggies, you’ll get butternut squash, Brussels sprouts, red onion, plus Honeycrisp apples and a whole lot of flavor! And it’s so easy to make—just toss your veggies with zero calorie Splenda® Monk Fruit Sweetener, oil, and spices, arrange them on a baking sheet, and bake! Serve with Thanksgiving dinner or any dinner of the week.

15 min prep time

45 min cook time

8servings

1 cup

Print Recipe >

Step-By-Step 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.

Nutrition facts

8 Servings

Serving Size

1 cup

Amount per serving

Calories

90

% Daily value*
Total Fat
4g

5%
- Saturated Fat
  0g
  
  0%
- Trans Fats
  0g
Cholesterol
0mg

0%
Sodium
10mg

<1%
Total Carbohydrate
13g

5%
- Dietary Fiber
  3g
  
  11%
- Total Sugars
  4g
- Added Sugars
  0g
  
  0%
Protein
3g
Potassium
451mg
10%

Ingredients

butternut squash (peeled, seeded and cut into ¾-inch cubes)

1 lbs

brussels sprouts (halved)

1 lbs

red onion (cut into ½-inch slices)

1 small

Splenda® Monk Fruit Granulated Sweetener

1/4 cup

olive oil

1 tbsp

ground cinnamon

1/4 tsp

ground nutmeg

1/4 tsp

Honeycrisp apple (seeded and cut into 1-inch pieces)

pecans (chopped)

1/4 cup

fresh parsley (chopped)

1 tbsp