Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

🧂 Ingredients

• 1 lb butternut squash

  peeled and cut into ¾-inch chunks
• 1 lb Brussels Sprouts

  stems trimmed and sliced lengthwise in half
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• freshly ground black pepper
• ¼ cup dried cranberries

  unsweetneed or sweetened
• 2 teaspoons Dijon mustard
• 1 tablespoon rice wine vinegar

  or rice vinegar
• 2 tablespoons extra virgin olive oil
• two pinches kosher salt
• freshly ground black pepper

Instructions

• 1 Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved
  Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of
  extra virgin olive oil, and toss them with your hands to distribute the oil
  evenly.
• 2 Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again
  with your hands. Spread the vegetables out evenly onto the baking sheet.
  Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to
  caramelize more evenly against the surface of the sheet pan.
• 3 Roast the vegetables for 20 to 30 minutes (time will vary depending on the size
  of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to
  2 times during the roasting time to ensure that they caramelize evenly on all
  sides. Scatter the dried cranberries onto baking sheet in the last five minutes
  of roasting time. Allow the pan to sit on a rack to cool slightly while you
  prepare the Dijon vinaigrette.
• 4 In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly
  pour in the olive oil, whisking continuously with your other hand, until the
  ingredients are emulsified. Season with salt and pepper to taste.
• 5 Gently place the roasted vegetables in a large serving bowl or platter. Pour on
  the Dijon vinaigrette and toss the vegetables gently until they are lightly
  dressed. Serve warm, lukewarm, or cold.°

Nutrition Info