Roasted Brussels Sprouts and Squash with Cranberries & Dijon Vinaigrette

Introduction

This Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette are the perfect side dish for that colorful pop of flavour on your holiday table. They go with every meal and add some pep to your table. Brussels Sprout & Apple Salad with Butternut Squash and Hazelnuts Yield: 6 cups- serves about sixThis recipe combines those earthy Brussels sprouts flavors while offering you a hint of sweetness from the cranberry, rounding out this salad perfectly.

Why Make This Recipe

This is a recipe you want to make — quick, wholesome and so much flavor! Perfect to go with family dinners or if you have a company over. And, it can be made in a short amount of time — perfect for weeknights or when you just don't feel like spending much effort on cooking. This one is always eaten up, everyone loves the flavors and it's a great way to enjoy veggies of season!

Roasted Brussels Sprouts and Squash Recipe

Roasted Brussels Sprouts and Squash is a breeze to make! Read on and learn how to make these yummy fries.

Ingredients

• Flour, for your work surface 1 lb. butternut squash (peeled and cut into ¾-in. chunks)
• 1 pound brussels sprouts, trimmed and halved lengthwise
• 2 Tbsp Olive Oil
• ¾ teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup dried cranberries (unsweetened or sweetened)
• 2 teaspoons Dijon mustard
• 1 tb rice wine vinegar ( or sushi, sweeter than regular.rs)
• Extra-virgin olive oil, for frying
• Two pinches kosher salt
• Freshly ground black pepper

Directions

1. Oven: 450°F (232°C) Transfer the butternut squash pieces and Brussels sprouts halves to a large baking sheet. Toss to coat by hand with 2 tbsp extra virgin olive oil
2. In a single layer, spread the vegetables on top of parchment paper and salt them with kosher salt and pepper — taste again using your hands. Add vegetables to baking sheet and spread out in an even layer. Roasting Trick: Cooking the Brussels sprouts cut side down helps them to caramelize better.
3. Bake the vegetables for 20-30 minutes. Cooking time will vary based upon the size of your brussels sprouts and butternut squash. Give them a gentle toss 1-2 times during the roast to achieve an even caramelization. Sprinkle the baking sheet with dried cranberries during last 5 minutes of roasting time.
4. Remove from the oven and let cool on a rack for 5 minutes while you make your Dijon vinaigrette.
5. Place the Dijon mustard & rice wine vinegar in a small bowl. While whisking pour in extra virgin olive oil very slowly until mixture is completely smooth. Add salt and pepper to taste.
6. Put all vegetables in a large serving bowl or platter. Drop the feast with the Dijon composition and suffer toss gently so that it is covered lightly. Warm, tepid or cold serve.