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Roasted Butternut Squash and Brussels Sprouts with Pomegranate
ROBUST RECIPES9Ingredients
40Minutes
200Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 cups butternut squash (cubed, about ½ large squash, peeled and chopped into cubes)
- 1 lb. Brussels sprouts (ends trimmed off and cut in half)
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- orange glaze
- 2 Tbsp. honey (or sub maple syrup for vegans)
- 2 Tbsp. fresh squeezed orange juice (about ½ of an orange)
- 1 pinch salt
- 1 pomegranate (seeded)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium320mg13% |
Potassium800mg23% |
Protein5g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber8g32% |
Sugars19g |
Vitamin A190% |
Vitamin C170% |
Calcium10% |
Iron10% |
* 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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