By juliasalbum.com
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Instructions
Prep:20minCook:20min
If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. It is one of the best holiday side dishes you'll ever try! This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!
Updated at: Thu, 21 Nov 2024 04:09:45 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories505.2 kcal (25%)
Total Fat37.3 g (53%)
Carbs46.4 g (18%)
Sugars29.3 g (33%)
Protein5.5 g (11%)
Sodium113.7 mg (6%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 cupsBrussels sprouts
ends trimmed, yellow leaves removed
3 tablespoonsolive oil
¼ teaspoonsalt
to taste
1.5 lbbutternut squash
peeled, seeded, and cubed into 1-inch cubes, yields about 4 cups of uncooked cubed butternut squash
2 tablespoonsolive oil
3 tablespoonsmaple syrup
½ teaspoonground cinnamon
2 cupspecan halves
1 cupdried cranberries
2 tablespoonsmaple syrup
optional
Instructions
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Notes
35 liked
4 disliked
Delicious
Sweet
Makes leftovers
Easy
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