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Roasted Brussels Sprouts and Butternut Squash

American Diabetes Association
Serves: 7 Save Share

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

Go to Recipe

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Dietary Information

  • Dairy-Free
  • Lactose-Free
  • Gluten-Free
  • Egg-Free
  • Peanut-Free
  • Tree Nut-Free
  • Soy-Free
  • Fish-Free
  • Shellfish-Free
  • Nightshade-Free
  • Vegan
  • Vegetarian

Nutrition Facts

1 Serving
Expand Servings
Macronutrients
75
Calories
Macro
Total
Goal
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
0g
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

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