Description
A perfect side dish for your holiday meals!
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 kosher salt
- freshly ground black pepper
- ¼ cup dried cranberries, chopped
- Sliced almonds
- 2 teaspoons Dijon mustard
- 1 tablespoon rice wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt & freshly ground black peppe
- 1 tablespoon maple syrup
Instructions
- 1: Preheat the oven to 450°F (232°C).
- 2: Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet.
- 3: Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
- 4: Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands
- 5: Spread the vegetables out evenly onto the baking sheet.
- 6: 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.
- 7: Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time.
- 1: Vinaigrette: In a small bowl, whisk together the Dijon mustard, maple syrup and rice wine vinegar.
- 2: Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified
- 3: Season with salt and pepper to taste.
- 4: 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
- 5: Add sliced almonds to garnish. Serve warm.
