Roasted Squash and Brussel Sprouts with Cranberries and Dijon Vinaigrette
A twist on a perfect holiday side dish
Wow, this side dish is packed with flavor! Crispy, sweet and tangy. If you are wary of brussel sprouts, go with this recipe. Roasted brussel sprouts are truly delicious - and healthy!
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 Diamond Crystal kosher salt
freshly ground black pepper
¼ cup dried cranberries unsweetneed or sweetened
Dijon Vinaigrette:
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. 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.