Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 20 min

Cook time: 20- 30 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

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

- 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

- 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

- Pour vinaigrette over veggies and gently toss until they are lightly dressed

*Jen found recipe here