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Prepared plate of Roasted Brussels Sprouts and Butternut SquashRoasted Brussels Sprouts and Butternut Squash

Prepared by: Amy Vance, Nutrition Specialist, University of Missouri Extension
November 5, 2017


Yield: 6 servings (1 cup per serving)



  • 3 cups Brussels sprouts, sliced in half
  • 3 tablespoons olive oil
  • Salt, to taste
  • 1½ pounds butternut squash, peeled, seeded and cubed into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup (optional)
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecan halves
  • 1 cup dried cranberries



  1. Preheat oven to 400 F. Lightly grease foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil and salt; toss to combine. Place, cut side down, onto half of a foil-lined baking sheet.
  3. In a separate medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup and cinnamon; toss to mix. Place on the other half of the baking sheet. Roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, stir veggies for even roasting.
  4. In a large serving bowl, combine roasted Brussels sprouts and squash, pecans and cranberries; stir to combine and serve.


Nutrition information per serving

Calories: 237

Carbohydrates: 20g

Fiber: 4g

Total Fat: 17g (2g unsaturated fat)

Protein: 3g

Sodium: 12mg


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Last update: Friday, November 10, 2017