Full disclosure- this is not my recipe, but one I found a few years ago on ABeautifulPlate.com. I’ve made it many, many times since, though. The crispy, roasted Brussels sprouts, the creamy, slightly sweet chunks of butternut squash, studded with sweet dried cranberries, and tied together with the tart Dijon vinaigrette is simply amazing (and pretty festive looking as well.)
If you’re looking for something just a little different than the norm to add to your Thanksgiving table, this is definitely one to try!
Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
Ingredients
1 lb butternut squash peeled and cut into ¾-inch chunks
1 lb Brussels sprouts trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil
¾ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
¼ cup dried cranberries (unsweetened or sweetened)
Dijon Vinaigrette:
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar or rice vinegar
2 tablespoons extra virgin olive oil
two pinches kosher salt
freshly ground black pepper
Instructions
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Preheat the oven to 450°F (232°C). 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.
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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. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
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Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), 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. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
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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.
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Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.