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Pictsweet

Pictsweet Vegetables For Roasting Halved Brussels Sprouts Butternut Squash & Onions

18 oz
$4.16 each($0.23 / oz)

Aisle 60

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Halved brussels sprouts, butternut squash & onions.

Highlights

  • Nutrition Facts

    About 5 servings per container

    Serving Size
    1.00 Cup
    • Amount Per Serving
      Calories
      50
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 15mg
      • 1%
    • Potassium
      • 259mg
      • 6%
    • Calcium
      • 25mg
      • 2%
    • Iron
      • 1mg
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Brussels Sprouts, Butternut Squash, Onions.

  • How to Roast Halved Brussels Sprouts, Butternut Squash & Onions: You will need: 3 tablespoons olive oil or other cooking oil. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1. Preheat oven to 450 degrees F. 2. Place frozen vegetables in a shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer. 3. Roast 20 minutes or until desired browning occurs. Stir once halfway through. Must be cooked thoroughly. For Food Safety: Keep frozen until ready to cook. Do not freeze. Heat to 165 degrees F before use. Refrigerate leftovers.

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