Roasted Brussels Sprouts and Butternut Squash with an Apple Cider Vinaigrette

OLIVES & LAMB
13Ingredients
55Minutes
660Calories

Ingredients

US|METRIC
  • 20 Brussels sprouts (about 4 cups, halved and trimmed)
  • 1 butternut squash (Small, about 4 cups, 1/2 inch dice)
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups walnuts (Halved)
  • 1/4 cup extra virgin olive oil
  • 2 1/2 kosher salt
  • 1 1/2 ground black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 Dijon mustard (tbsp)
  • 1 1/2 maple syrup (tbsp)
  • 2 garlic cloves (minced)
  • 1/2 kosher salt
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    NutritionView More

    660Calories
    Sodium5% DV130mg
    Fat89% DV58g
    Protein18% DV9g
    Carbs12% DV36g
    Fiber32% DV8g
    Calories660Calories from Fat520
    % DAILY VALUE
    Total Fat58g89%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol
    Sodium130mg5%
    Potassium740mg21%
    Protein9g18%
    Calories from Fat520
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber8g32%
    Sugars14g28%
    Vitamin A250%
    Vitamin C80%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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