Roasted Brussels and Butternut Squash with Dijon
Try this Roasted Brussels and Butternut Squash with Dijon recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper
- pinch of salt
- 1/4 cup dried cranberries
- 2 tbsp red wine vinegar
- pinch of pepper
- 4 tbsp avocado oil
- 1 lb butternut squash peeled and cut into chunks (or buy pre-cut and packaged)
- llb brussel sprouts trimmed and sliced in half
- 2 tbsp oil i used avocado oil
- 1 1/2 lb ground turkey* optional
- dash of sage thyme, salt and pepper
- 4 tbsp dijon mustard
- Carbohydrate 17.5244239716763 g
- Cholesterol 0 mg
- Fat 14.7722255937203 g
- Fiber 3.00471183598391 g
- Protein 1.79510592632991 g
- Saturated Fat 1.68390734950047 g
- Serving Size 1 1 Serving (323g)
- Sodium 232.395239085352 mg
- Sugar 14.5197121356924 g
- Trans Fat 0.694158177805082 g
- Calories 199 calories
Preheat your oven to 450 degrees.Place the butternut squash chucks and brussels on a baking sheet. Coat with oil and sprinkle with salt and pepper.Roast for 20-30 mins, flipping over half way through the cooking time.Optional: While veggies are roasting, heat a nonstick skillet to medium and pan fry ground turkey, crumbling as it cooks. Add seasoning to your liking. I used sage, thyme and some salt and pepper.During the last few minutes, sprinkle in the cranberries to warm.Prepare dressing by whisking vinegar, dijon, oil and s&p during final minutes of roasting time.Layer a deep bowl with warm veggies and top with ground turkey. Drizzle dressing over top. You may omit the turkey and just serve as a veggie side dish.
