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
Citrus Salad with Beet Vinaigrette
20 Min
Pork Tenderloin with Cherry Sauce
35min
Apple and Cranberry Farro Salad
35min
Brussel Sprouts Salad with Cranberries and Almonds
50min
Kale, Broccolini and Cranberries with Almonds
40min
Asparagus with Cashew Cream
20 Min
Lemon Caper Asparagus
25 Min
Eggplant and Almond Dip
20 Min
Quinoa Salad with Strawberry Vinaigrette
25 Min
Broccoli and Cheddar Soup
40min
Southwest Quinoa
40min
Green Bean Gremolata
25 Min