Ingredients
1 pound butternut squash, peeled
1 pound Brussels sprouts, trimmed and sliced lengthwise in half
1/2 cup dried cranberries (sweetened or unsweetened is fine)
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
4 tablespoons extra virgin olive oil, divided
2 teaspoons salt
freshly ground black pepper
Directions
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Preheat oven to 450 degrees F.
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In a large bowl, toss together Brussels sprouts, butternut squash chunks, 2 tbsp olive oil, 1 tsp salt, and pepper. Mix until vegetables are coated evenly.
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Arrange veggies on a large baking sheet with Brussels sprouts facing cut side-down. Be sure to leave some space between everything so they can get nice and caramelized.
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Roast for 20-30 minutes, tossing gently about halfway through, or until veggies are tender and caramelized/golden brown. During the last five minutes of roasting, scatter dried cranberries on baking sheet.
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Remove from oven and allow to cool slightly.
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In a small bowl, whisk together rice wine vinegar and Dijon. While whisking continuously, slowly pour in olive oil until emulsified. Season with salt and pepper to taste.
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Gently toss roasted veggies with vinaigrette in a serving bowl until lightly dressed. Serve warm, room temperature, or chilled.
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