Nutritional Chart
Calories: 920 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 14 g
- 50 g
- 124 g
Ingredients Needed for Roasted Brussels Sprouts and Butternut Squash
Roasting the Brussels sprouts:
4 ounces of brussels sprouts
½ tablespoon olive oil
salt
Roasting the squash:
½ butternut squash, diced
½ tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon
For garnishing:
2 tablespoons of dried cranberries
½ cup pecan nuts
1 tablespoon maple syrup
How to Make Roasted Brussels Sprouts and Butternut Squash
- Add the Brussels sprouts on a tray lined with parchment paper, drizzle with olive oil, season with salt, and roast for 25 minutes at 400⁰F/200⁰C. Set aside.
- Add the diced squash on a tray lined with parchment paper, drizzle with olive oil and maple syrup, sprinkle with cinnamon, toss a little with your hands, then roast for 25 minutes at 400⁰F/200⁰C.
- Serve them together on a flat plate, garnished with dried cranberries and pecans, and drizzled with maple syrup.