Roasted Brussels Sprouts and Butternut Squash

Name: Roasted Brussels Sprouts and Butternut Squash
Yield: 7 servings
Ingredients: Brussels Sprouts; Butternut Squash; Olive Oil; Dried Thyme

American Diabetes Association

Serves: 7 Save

Ingredients (4)

12 oz fresh Brussels sprouts
20 oz butternut squash about 3 1/2 cups
1 tbsp olive oil
2 tsp dried thyme

Directions

Learn how to make this recipe at American Diabetes Association

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Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

12%

30%

Carbs

65%

40%

Fats

23%

30%

Positive Nutrients

Protein

2.5g

5% DV

Dietary Fiber

3.6g

12.8% DV

Polyunsaturated Fat

0.3g

1.4% DV

Monounsaturated Fat

1.4g

3.2% DV

Vitamin D

0mcg

0% DV

Iron

1.6mg

9% DV

Vitamin B12

0mcg

0% DV

Calcium

64.7mg

5% DV

Vitamin B6

0.2mg

13.7% DV

Magnesium

39.3mg

9.4% DV

Vitamin C

58.5mg

65% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

8,987.4mcg

998.6% DV

Thiamin B1

0.2mg

12.5% DV

Riboflavin

0.1mg

4.7% DV

Negative Nutrients

Trans Fat

Meets DV

Sugars

2.9g

5.7% DV

Saturated Fat

0.3g

1.6% DV

Sodium

15.6mg

0.7% DV

Carbohydrates

14g

5.1% DV

Total Fat

2.2g

2.8% DV

Cholesterol

0mg

0% DV

Roasted Brussels Sprouts and Butternut Squash

Ingredients (4)

Directions

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