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Roasted Parsnips, Butternut Squash, Brussels Sprouts, and Balsamic Cranberries

This diverse side dish has satisfying sweet and sour vibes. We leave the skin on our butternut squash but you can peel it, if you prefer. This diverse side dish has satisfying sweet and sour vibes. We leave the skin on our butternut squash but you can peel it, if you prefer.

Overview Ingredients Method
Prep time
10 mins
Cook time
30 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Greens
Diet
Vegan Pescatarian Vegetarian
Contains
Why is this healthy?
Plant
points
Greens

NUTRITION PER SERVING (Read more)

4g
Protein
173kcal
Calories
6g
Total Fat
30g
Carbs
16g
Sugars
7g
Fibre
78mg
Calcium
6%
 
2mg
Iron
11%
 
45mg
Magnesium
11%
 
683mg
Potassium
15%
 
31mg
Sodium
1%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
2.7mg
Vitamin E
18%
 
98mcg
Vitamin B9
25%
 
256mcg
Vitamin A
28%
 
87mg
Vitamin C
97%
 
0.6mg
Zinc
5%
 
152mcg
Vitamin K
127%
 
0.1mg
Copper
11%
 
0.1mg
Vitamin B2
8%
 
1.6mg
Vitamin B3
10%
 
0.3mg
Vitamin B6
18%
 
106mg
Phosphorus
8%
 
Protein: 4g; Calories: 173kcal; Total Fat: 6g; Carbs: 30g; Sugars: 16g; Fibre: 7g; Calcium: 78mg (6%); Iron: 2mg (11%); Magnesium: 45mg (11%); Potassium: 683mg (15%); Sodium: 31mg (1%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 2.7mg (18%); Vitamin B9: 98mcg (25%); Vitamin A: 256mcg (28%); Vitamin C: 87mg (97%); Zinc: 0.6mg (5%); Vitamin K: 152mcg (127%); Copper: 0.1mg (11%); Vitamin B2: 0.1mg (8%); Vitamin B3: 1.6mg (10%); Vitamin B6: 0.3mg (18%); Phosphorus: 106mg (8%)
Show more
Why is this healthy?
Plant
points
Greens
Diet
Vegan Pescatarian Vegetarian
Contains

Ingredients

Serves 6
Metric Imperial
parsnip
peeled or well-scrubbed and 3cm cubed
butternut squash
peeled or unpeeled (your preference) and 3cm cubed
Brussels sprout
halved if any are particularly small, leave them whole
plus more as needed
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Method

1

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.

2

Place the butternut squash, parsnips, and Brussels sprouts onto a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

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