Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

A BEAUTIFUL PLATE - LAURA
11Ingredients
40Minutes
230Calories

Ingredients

US|METRIC
  • 1 pound butternut squash (peeled and cut into 3/4-inch chunks)
  • 1 pound brussels sprouts (stems trimmed and sliced lengthwise in half)
  • 2 tablespoons extra-virgin olive oil (+ 1 teaspoon)
  • 1/2 teaspoon sea salt (kosher)
  • freshly ground black pepper
  • 1/4 cup cranberries (dried unsweetened, or sweetened)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 pinches salt
  • freshly ground black pepper
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    NutritionView More

    230Calories
    Sodium20% DV480mg
    Fat22% DV14g
    Protein10% DV5g
    Carbs8% DV25g
    Fiber28% DV7g
    Calories230Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium480mg20%
    Potassium860mg25%
    Protein5g10%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber7g28%
    Sugars5g10%
    Vitamin A260%
    Vitamin C200%
    Calcium10%
    Iron15%

    * 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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