Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 250kcal 12%
Fat 10g 15%
Saturated Fat 2g 10%
Carbohydrates 30g 10%
Fiber 4g 16%
Sugar 5g 10%
Protein 10g 20%
Cholesterol 0mg 0%
Sodium 600mg 25%

Percent Daily Values are based on a 2,000 calorie diet.

@duffy

Pan-Roasted Brussels Sprouts And Squash

Name: Pan-Roasted Brussels Sprouts And Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 pound Brussels sprouts, trimmed and cut in half; 1/2 red onion, cut into 1-inch pieces; 1 teaspoon dried sage; 1/2 teaspoon nutmeg; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 3 cups diced peeled butternut squash

Prep 15m

Cook 25m

Total 40m

Ingredients

3 tablespoons extra-virgin olive oil

1/2 pound Brussels sprouts, trimmed and cut in half

1/2 red onion, cut into 1-inch pieces

1 teaspoon dried sage

1/2 teaspoon nutmeg

1/2 teaspoon black pepper

1/4 teaspoon salt

3 cups diced peeled butternut squash

Steps

Heat the olive oil in a large skillet over medium heat and swirl to coat the bottom of the pan. When the oil is hot, add the Brussels sprouts and onion and season with the sage, nutmeg, pepper, and salt. Cover and cook, shaking the pan occasionally, until the sprouts begin to brown, 5 to 7 minutes. Turn the sprouts and add the squash and cook everything until the squash is fork-tender, an additional 7 to 10 minutes.

Transfer to a serving dish or plates and serve immediately.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 250kcal 12%
Fat 10g 15%
Saturated Fat 2g 10%
Carbohydrates 30g 10%
Fiber 4g 16%
Sugar 5g 10%
Protein 10g 20%
Cholesterol 0mg 0%
Sodium 600mg 25%

Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Pan-Roasted Brussels Sprouts And Squash

Ingredients

Steps

Nutrition Facts

Comments