Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (3)
Oven Roasted Butternut Squash and Brussels Sprouts
NUTRITION · PER SERVING28M COOK
CAL 8%·PRO 10%
CARBS 36G86% OF CAL
7G FIBER23G OTHER6G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and Brussels sprouts with pomegranate seeds and balsamic glaze. Colorful and festive, this vegetable side pairs well with holiday meals.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1-1/2 pound brussels sprouts (trimmed and halved)
- 1 whole small butternut squash (peeled and cubed)
- 1 whole large red onion (peeled and cut into wedges)
- Olive oil
- Salt and pepper (to taste)
- 1 teaspoon chili powder
- 1/3 cup pomegranate molasses or balsamic vinegar
- Pomegranate seeds
At a glance
PER SERVING · TIME 28M
CAL 8%·PRO 10%
CARBS 36G86% OF CAL
7G FIBER23G OTHER6G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 25m
- Sodium
- 176mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 856mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.