1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt and pepper; spread on prepared pan. Roast vegetables 15 minutes, stirring once.
3. In small bowl, whisk honey, mustard, soy sauce and crushed red pepper. Makes about 1/3 cup.
4. Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.
- 25 g Fat
- 5 g Saturated Fat
- 80 mg Cholesterol
- 560 mg Sodium
- 28 g Carbohydrates
- 13 g Sugar
- 8.5 g Added Sugar
- 6 g FIber
- 34 g Protein
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Nutritional Information
- 25 g Fat
- 5 g Saturated Fat
- 80 mg Cholesterol
- 560 mg Sodium
- 28 g Carbohydrates
- 13 g Sugar
- 8.5 g Added Sugar
- 6 g FIber
- 34 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt and pepper; spread on prepared pan. Roast vegetables 15 minutes, stirring once.
3. In small bowl, whisk honey, mustard, soy sauce and crushed red pepper. Makes about 1/3 cup.
4. Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.