Roasted Brussel Sprouts and Squash


  • 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


  1. Preheat oven or toaster oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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