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Roasted Brussels sprouts and squash with Dijon vinaigrette
BIJOUX AND BITS10Ingredients
40Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. butternut squash (peeled and cut into small chunks)
- 16 oz. brussels sprouts (trimmed and sliced in half, if large)
- 3 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 3 tsp. Dijon mustard (I used this)
- 1 1/2 Tbsp. champagne vinegar (white, or apple cider vinegar)
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium920mg38% |
| Potassium860mg25% |
| Protein5g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber7g28% |
| Sugars5g |
| 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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