The Simple Veganista · by Julie | The Simple Veganista★ 5.0
ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH W/ CRANBERRIES & PECANS RECIPE
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 12%
CARBS 33G58% OF CAL
8G FIBER13G SUGAR13G OTHER
FAT 11G44% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Brussels sprouts and butternut squash with dried cranberries, pecans, cinnamon, and orange. Sweet, savory, and caramelized, a festive fall side dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 – 2 tablespoons olive oil
- 1 lb. brussels sprouts
- 1 small butternut squash (about 4 cups)
- 1/3 cup dried cranberries (pref. organic)
- 1/2 cup raw pecans
- 1/2 orange, juice of (about 1/4 cup)
- generous pinch of cinnamon
- mineral salt & cracked pepper
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 12%
CARBS 33G58% OF CAL
8G FIBER13G SUGAR13G OTHER
FAT 11G44% 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
- 10m
- Cook
- 45m
- Sodium
- 20mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 917mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 20MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.