Roasted Brussel Sprouts and Squash
Ingredients
- 1 lb butternut squash peeled and cut to 3/4” cubes
- 1 lb brussels sprouts, stems trimmed and sliced
- 2 Tbsp + 1 tsp olive oil
- Ground black pepper
- 1/4 dried cranberries
Dressing Ingredients
- 2 Tbsp Dijon mustard
- 1 Tbsp rice wine vinegar
- 2 Tbsp olive oil
- Salt and pepper to taste
Directions
- Preheat oven or toaster oven to 450 degrees.
- Toss veggies with 2 Tbsp olive oil, salt, and pepper and spread evenly on baking sheet. Roast for 20-30 minutes, tossing gently 1-2 times to roast evenly.
- Scatter dried cranberries on baking sheet in last 5 minutes of roasting. Remove from oven and toss the veggies with remaining teaspoon of olive oil and let cool.
- Whisk together Dijon and vinegar, slowly add olive oil until emulsified. Add salt and pepper to taste. Lightly toss into veggies and enjoy!Other Options: Try this dish as a healthy holiday side! Or, it can be served with a protein (like baked chicken or ground turkey) to make a complete meal
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