Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Halve Brussels sprouts lengthwise to measure 4 cups. Shave remaining Brussels sprouts (you should have about 3 cups shaved). Toss together halved Brussels sprouts, squash, chili powder, 2 Tbs. of the oil, and 1/2 tsp. of the salt on a rimmed baking sheet; spread in an even layer. Roast until just tender and lightly browned, 15 to 20 minutes. Let cool completely on baking sheet, 15 to 20 minutes. Transfer mixture to a large bowl. Add shaved Brussels sprouts, jicama, apple, parsley, and cilantro; toss to coat.

  • Whisk together honey, lime juice, mustard, soy sauce, remaining 3 Tbs. oil, and remaining 1/2 tsp. salt in a bowl. Pour over Brussels-sprout mix; toss gently to coat.

Get A Head Start

Make the vinaigrette the day before, and buy halved Brussels sprouts and cubed butternut squash.

Nutrition Facts

163 calories; 9 g total fat; 1 g saturated fat; 370 mg sodium. 20 g carbohydrates; 6 g fiber; 7 g sugar; 3 g protein; 64 mg calcium; 2 mg iron;