Brussels Sprouts and Butternut Squash
|Butternut squash||3 Cup (48 tbs), peeled and cut into 1/2 inch cubes|
|Brussels sprouts||2 Cup (32 tbs), halved and ends trimmed|
|Lemon zest||1 Tablespoon|
|Butternut squash||3 Cup (48 tbs), peeled, cut into 0.5 inch cubes|
|Brussels sprouts||2 Cup (32 tbs), ends trimmed, halved|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Ginger||1 Teaspoon, grated|
|Zest of lemon||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Tamari/Coconut aminos seasoning sauce||1 Tablespoon|
|Maple syrup/Brown rice syrup||1 Tablespoon|
|Brown rice vinegar/Light vinegar||1 Tablespoon|
1) Steam butternut squash until just tender and place in a medium bowl.
2) Steam Brussels sprouts until just tender and place in bowl with squash.
3) Pan-toast almonds in a skillet over a medium-low flame until golden brown, stirring continuously.
4) Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined
5)Serve as needed.
Serving size: Complete recipe
Calories 817 Calories from Fat 166
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 963.8 mg40.2%
Total Carbohydrates 157 g52.5%
Dietary Fiber 38 g152.1%
Sugars 38.5 g
Protein 30 g60.2%
Vitamin A 1839.4% Vitamin C 869.1%
Calcium 70.1% Iron 72%
*Based on a 2000 Calorie diet