Shredded Brussels Sprouts and Butternut Squash
The best recipe for Shredded Brussels Sprouts and Butternut Squash
Servings 3
Calories 511kcal
Cost $
Ingredients
- 1 butternut squash peeled and cubed (around 5 cups)
- 2 pounds of brussels sprouts trimmed and shredded (around 5 cups)
- ¼ cup extra virgin olive oil
- juice from 2 lemons
- ¼ cup pecans
- ¼ cup dried cranberries
- sea salt to taste
Instructions
- Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400 degrees for 20 minutes or until tender.
- Meanwhile, add olive oil to a large skillet over medium heat. Add shredded brussels sprouts and sauté for 10-15 minutes, stirring occasionally. Add lemon juice and sauté until brussels sprouts are wilted and slightly golden on the edges.
- Mix in roasted butternut squash, pecans and dried cranberries. Season with sea salt and enjoy :)
Nutrition
Calories: 511kcal | Carbohydrates: 73g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 88mg | Potassium: 2195mg | Fiber: 20g | Sugar: 22g | Vitamin A: 28876IU | Vitamin C: 348mg | Calcium: 273mg | Iron: 7mg