Roasted Brussels Sprouts and Squash with Dried Cra
Category
Salads - Soups - Sidedishes
Sub
Category
Gluten-Free
Servings
4
Preptime
10 mins
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 tablespoons extra virgin olive oil - 1 teaspoon
1/2 teaspoon kosher sea salt
freshly ground black pepper
1/4 cup dried cranberries
Dijon Vinaigrette-
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
two pinches of salt
freshly ground black pepper
Instructions
Preheat the oven to 450 degrees Fahrenheit.
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.
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 450 degrees for 20 to
30 minutes, 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 teaspoon 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 large
bowl. Pour on the Dijon vinaigrette and toss
the vegetables gently until they are lightly
dressed. Serve warm, lukewarm, or cold.
Prepping Tips- If you are prepping ahead for
Thanksgiving or bringing this to a friend or
family members’ house, you can roast the
vegetables ahead of time (you can blast them in
a 350 degree Fahrenheit oven for 10-15 minutes
just before serving) and wait to dress them
until just before serving.
Serving
Suggestions
This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or tr
Originally Submitted
11/10/2015
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