Spend with Pennies · by Holly Nilsson★ 5.0 (15)
Oven Roasted Veggies
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 16%
CARBS 56G69% OF CAL
14G FIBER9G ADDED11G INTRINSIC21G OTHER20G TOTAL SUGAR
FAT 11G30% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables including Brussels sprouts, butternut squash, and parsnips glazed with maple syrup and studded with cranberries and pecans. A festive holiday side.
sideamerican🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound Brussels sprouts (halved if large)
- 1 pound butternut squash (peeled and cut into 1" cubes)
- 2 large parsnips (or carrots, cut into 1" chunks)
- ½ red onion (chopped)
- ½ cup fresh cranberries
- ⅓ cup pecans
- 3 tablespoons maple syrup (or honey)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 16%
CARBS 56G69% OF CAL
14G FIBER9G ADDED11G INTRINSIC21G OTHER20G TOTAL SUGAR
FAT 11G30% OF CAL
1G SAT10G 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
- 15m
- Cook
- 40m
- Sodium
- 252mg
- Total sugar
- 20g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1485mg
- Calcium
- 139mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.