Ingredients: |
Ingredients: 1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tbsp. extra virgin olive oil + 1 tsp.
3/4 tsp. kosher salt
freshly ground black pepper
1/4 c. dried unsweetened (or sweetened) cranberries
Dijon Vinaigrette:
2 tsp. Dijon mustard
1 tbsp. rice wine vinegar (or rice vinegar)
2 tbsp. extra virgin olive oil
two pinches of kosher salt
freshly ground black pepper
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Directions: |
Directions:Preheat the oven to 450º. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tbsp. of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
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 (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
Roast the vegetables at 450º for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), 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. Place the baking pan on a rack, toss the vegetables with the remaining tsp of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
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.
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. |
This recipe for Roasted Brussels Sprouts and Butter Squash is from