Roasted Butternut Squash and Brussels Sprouts with Pomegranate

ROBUST RECIPES
9Ingredients
40Minutes
200Calories

Ingredients

US|METRIC
  • 3 cups butternut squash (cubed, about ½ large squash, peeled and chopped into cubes)
  • 1 pound Brussels sprouts (ends trimmed off and cut in half)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • orange glaze
  • 2 tablespoons honey (or sub maple syrup for vegans)
  • 2 tablespoons orange juice (fresh squeezed, about ½ of an orange)
  • 1 pinch salt
  • 1 pomegranate (seeded)
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    NutritionView More

    200Calories
    Sodium13% DV320mg
    Fat9% DV6g
    Protein10% DV5g
    Carbs12% DV37g
    Fiber32% DV8g
    Calories200Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium320mg13%
    Potassium800mg23%
    Protein5g10%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber8g32%
    Sugars19g38%
    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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