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Ingredients
- 500 g water
- 450 g Brussels sprouts trimmed, halved
- 140 g butternut squash peeled and diced (approx. 1 cm)
- 60 g unsalted butter diced
- 80 g pecan nuts
- 50 g dried cranberries
- 30 g light brown sugar
- 30 g balsamic vinegar
- 15 g freshly squeezed lemon juice (approx. ½ lemon)
- ½ tsp dried chilli flakes or to taste
- 1 pinch fine sea salt
- ¼ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 254 kcal / 1056 kJ
- Protein
- 4.5 g
- Fat
- 18.6 g
- Carbohydrates
- 14.7 g
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