Prep time: 20 min
Ready in: 40- 50 min
Serves: 6- 8
Ingredients:
VEGGIES:
1 lb. butternut squash- peeled, cut into 3/4" chunks
1 lb. Brussels sprouts- stems trimmed, sliced in half lengthwise
2 T. + 1 tsp. olive oil
1/2 tsp. salt
Pepper, to taste
1/4 c. dried cranberries
1 lb. Brussels sprouts- stems trimmed, sliced in half lengthwise
2 T. + 1 tsp. olive oil
1/2 tsp. salt
Pepper, to taste
1/4 c. dried cranberries
VINAIGRETTE:
2 tsp. Dijon mustard
1 T. rice wine vinegar
2 T. olive oil
1/4 tsp. salt
Pepper, to taste
Directions:
- Preheat oven to 450
- Place squash and Brussels sprouts on a large baking sheet
- Drizzle with 2 T. olive oil, and gently toss to distribute oil evenly
- Sprinkle vegetables evenly with salt and pepper
2 tsp. Dijon mustard
1 T. rice wine vinegar
2 T. olive oil
1/4 tsp. salt
Pepper, to taste
Directions:
- Preheat oven to 450
- Place squash and Brussels sprouts on a large baking sheet
- Drizzle with 2 T. olive oil, and gently toss to distribute oil evenly
- Sprinkle vegetables evenly with salt and pepper
- Gently toss again
- Spread vegetables out evenly onto baking sheet, flipping Brussels sprouts cut side down
- Roast vegetables, tossing gently once or twice during roasting to ensure that veggies caramelize evenly on all sides, 15- 25 min
- Roast vegetables, tossing gently once or twice during roasting to ensure that veggies caramelize evenly on all sides, 15- 25 min
- Scatter dried cranberries onto baking sheet, and roast 5 min more
- Place baking pan on a rack, toss vegetables with remaining olive oil, and allow to cool slightly
- In a small bowl, whisk together mustard and vinegar
- Slowly pour in olive oil, whisking continuously, until ingredients are emulsified
- Season with salt and pepper to taste
- Gently place roasted vegetables in large bowl
- Gently place roasted vegetables in large bowl
- Pour vinaigrette over veggies and gently toss until they are lightly dressed
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