Roasted Brussels Sprouts, Butternut Squash and Cranberries with Balsamic Syrup
A healthy and warm dish–perfect for the holidays!
Serving Size: about 2 cups, Yield: 4 servings
Ingredients:
- 4 cups Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
- 1 ½ cups fresh cranberries
- 3 tablespoons olive oil
- Salt and pepper, to taste
- ½ cup balsamic vinegar
- ¼ cup brown sugar
Directions:
- Preheat oven to 375° F.
- Wash Brussels sprouts and cranberries and place in a large bowl. Add in butternut squash. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread out on the baking pan in an even layer and roast until golden brown, about 30 minutes.
- In a saucepan, mix brown sugar and balsamic vinegar and bring to a boil. Reduce heat, simmer, and stir frequently for 10-12 minutes or until the mixture is reduced to the consistency of syrup.
- Drizzle vegetables with balsamic syrup and enjoy!
Nutrition Information / Amount per serving:
Calories – 255 Protein – 4 g
Total fat – 10.5 g Total Carbohydrates – 40 g
Saturated fat – 1.5 g Dietary Fiber – 7 g
Cholesterol – 0 mg Sodium – 37 mg
Sugars – 19 g Added Sugars – 9 g
