Cranberry Pecan Roasted Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fall vegetables—butternut squash, brussels sprouts, and red onion—tossed with maple cinnamon butter, dried cranberries, and pecans. Gorgeous and flavorful, perfect for holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 Pounds Brussel Sprouts, (Ends Trimmed and Yellow Leaves Removed)
- 1 Butternut Squash, (Peeled, Seeded, and Cubed)
- 1 Large Red onion, (Cut Into 1/2 Inch Chunks)
- 4 TBSP Butter, (Melted)
- 3 TBSP Maple Syrup
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Pecans
- 1/2 Cup Dried Cranberries
At a glance
PER SERVING · TIME 40M
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
- 25m
- Sodium
- 285mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1162mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.