Side Dish

Roasted Brussels Sprouts, Butternut Squash and Cranberries is for Side Dish.

Roasted Brussels Sprouts, Butternut Squash and Cranberries takes 20 minutes to prepare.

Roasted Brussels Sprouts, Butternut Squash and Cranberries takes 45 minutes to cook.

Roasted Brussels Sprouts, Butternut Squash and Cranberries makes 8 servings.

The ingredients for Roasted Brussels Sprouts, Butternut Squash and Cranberries are:

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

Here is how you make Roasted Brussels Sprouts, Butternut Squash and Cranberries:

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 dishNumber of Servings: 8Recipe submitted by SparkPeople user REEBS723.

The nutritional information for Roasted Brussels Sprouts, Butternut Squash and Cranberries is:

• 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

The dietary needs meet for Roasted Brussels Sprouts, Butternut Squash and Cranberries is Vegetarian