Roasted Brussels Sprouts and Squash

Roasted root vegetables make for the perfect Fall lunch or dinner side-dish. This roasted brussels sprouts and squash version, topped with cranberries and a drizzle of dijon vinaigrette is calling your name to get into the kitchen and cooking! 

(photos and recipe courtesy of

Serves 4

1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb brussels sprouts, stems trimmed and sliced lengthwise in half
2 tbsp extra virgin olive oil + 1 tsp
1/2 tsp kosher sea salt
freshly ground black pepper
1/4 cup dried cranberries

Dijon Vinaigrette:
2 tsp Dijon mustard
1 tbsp rice wine vinegar
2 tbsp extra virgin olive oil
two pinches of salt
freshly ground black pepper

Preheat the oven to 450 degrees F. 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 with kosher salt and pepper, toss again and spread onto a baking sheet.

Roast the vegetables for 20 to 30 minutes, tossing them gently 1 to 2 times 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.