Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted sweet potatoes and Brussels sprouts, brown butter sauce, toasted pecans, and tart cranberries. A vibrant fall pasta celebrating seasonal ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 large sweet potato (peeled and cut into 1/2-inch cubes)
- 2 cups halved brussels sprouts
- 1/2 red onion (sliced)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- 6 tablespoons unsalted butter
- 8 ounces whole wheat pasta (we used DeLallo Organic Whole Wheat Fussili)
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 352mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 548mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.