Food Faith Fitness · by Melissa Nicholson★ 5.0 (4)
Roasted Brussels Sprouts And Butternut Squash
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 19%
CARBS 49G68% OF CAL
10G FIBER15G OTHER24G TOTAL SUGAR
FAT 10G30% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This roasted side combines butternut squash and brussels sprouts with maple syrup, tart cranberries, and crunchy pumpkin seeds. A vibrant, autumn-inspired vegetable dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 small butternut squash (peeled and cut into 1/2 inch cubes)
- 2 tablespoons olive oil (divided, plus more as needed)
- 1 teaspoon kosher salt (divided)
- ground black pepper (to taste)
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 4 tablespoons maple syrup (plus more for drizzling)
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 19%
CARBS 49G68% OF CAL
10G FIBER15G OTHER24G TOTAL SUGAR
FAT 10G30% OF CAL
2G SAT8G 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
- 10m
- Cook
- 30m
- Sodium
- 325mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1141mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.