Roasted Brussels Sprouts, Butternut Squash & Cranberries

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 114.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.6 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Brussels Sprouts, Butternut Squash & Cranberries calories by ingredient
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Number of Servings: 8


    1 1b. Brussels sprouts, trimmed & halved
    1 medium butternut squash peeled & cut into 1/2 inch cubes
    1 cup fresh cranberries
    1 apple, cut into 1/2 pieces
    1 medium yellow onion, chopped
    2 tablespoons extra virgin olive oil
    1 tablespoon aged balsamic vinegar
    1/2 teaspoon curry powder
    1 tablespoon brown sugar
    kosher salt & fresh cracked pepper


Preheat oven to 400F. Spread the Brussels sprouts, butternut squash, cranberries, apple, & onions on a large rimmed baking sheet. In a small bowl mix oil, vinegar, and curry powder together. Drizzle over the vegetable mixture and toss to evenly coat. Sprinkle brown sugar over the vegetables and place baking sheet in the oven. Roast for 20 minutes, gently stir and continue to roast for 20-25 minutes longer, or until vegetables are tender and nicely browned.

Serving Size: serves 8 as a side dish

Number of Servings: 8

Recipe submitted by SparkPeople user REEBS723.

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