Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted brussels sprouts and butternut squash with a maple-Dijon glaze, topped with pecans, cranberries, and bacon. It's a balanced side dish with sweet, savory, and nutty notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound butternut squash, peeled, chopped (into 1-inch cubes)
- 1 pound Brussels sprouts, stems trimmed, sliced (in half through stem)
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 1 teaspoon pure maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/4 cup pecans, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese to taste (optional)
- 6 slices bacon, cooked and crumbled (or more to taste (optional))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 169mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 51mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.