Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 18 oz water
- 16 oz Brussels sprouts, trimmed, halved
- 5 oz butternut squash, peeled and cubed (approx. ½ in.)
- 2 oz unsalted butter, cut into pieces
- 2 oz pecans, chopped
- 1 oz brown sugar
- 1 oz balsamic vinegar
- 1 oz dried cranberries
- ½ oz lemon juice (approx. ½ lemon)
- ½ tsp dried chili flakes, to taste
- ¼ tsp ground black pepper
- 1 pinch fine sea salt
- Nutrition
- per 1 portion
- Calories
- 1344.1 kJ / 321.2 kcal
- Protein
- 5.8 g
- Carbohydrates
- 30.8 g
- Fat
- 22.2 g
- Saturated Fat
- 8.3 g
- Fibre
- 6.9 g
- Sodium
- 77.2 mg
In Collections
Alternative recipes
Kale Salad with Carrot and Ginger Dressing
20 min
Orange Salmon with Broccoli Couscous
35 min
Maple Cranberry Gingerbread
1h 25min
Spicy Cranberry Orange Sauce
35 min
Cranberry-Almond Chicken Salad
15 min
Lemon Caper Asparagus
25 min
Orange Balsamic Beet and Quinoa Salad
40 min
Steamed Mahi Mahi and Mixed Vegetable Parcels
1 godz. 15 min
Citrus-Glazed Salmon with Roasted Cauliflower Salad
1h
Cranberry Vinaigrette Fall Salad
10min
Green Bean Gremolata
25 min
Brussel Sprouts Salad with Cranberries and Almonds
50 min