Roasted Brussels sprouts and squash with Dijon vinaigrette

BIJOUX AND BITS
10Ingredients
40Minutes
290Calories

Ingredients

US|METRIC
  • 16 ounces butternut squash (peeled and cut into small chunks)
  • 16 ounces brussels sprouts (trimmed and sliced in half, if large)
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 teaspoons Dijon mustard (I used this)
  • 1 1/2 tablespoons champagne vinegar (white, or apple cider vinegar)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
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    NutritionView More

    290Calories
    Sodium38% DV920mg
    Fat32% DV21g
    Protein10% DV5g
    Carbs8% DV24g
    Fiber28% DV7g
    Calories290Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium920mg38%
    Potassium860mg25%
    Protein5g10%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate24g8%
    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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