Butternut Squash, Brussel Sprouts and Cranberries with Dijon Vinaigrette
This dish. This incredible, robustly flavored, simple, good for you, dish!
Roasting the butternut squash and the Brussels sprouts over high heat brings a light caramelizing to these healthy veggies, the dried cranberries add a hint of tart sweetness and the Dijon Vinaigrette brings them all together for flavor explosion in your mouth.
Add some sauteed chicken and this would transform from a spectacular side to a show stopping main dinner dish.
Don’t like brussel sprouts? This dish may just make you a believer!
Butternut Squash, Brussels Sprouts and Cranberries with Dijon Vinaigrette
2 lb butternut squash, peeled, de-seeded, and cut into 1/2in cubes
2 lb Brussels sprouts, halved
1/4 cup olive oil
2 Tblsp Montreal Steak Seasoning
1/2 cup dried cranberries (fresh works as well- end result will be more tart)
2 Tblsp olive oil
1 Tblsp Dijon mustard
1 Tblsp rice wine vinegar
2 tsp maple syrup
1 tsp Montreal Steak Seasoning
Preheat oven to 450 degrees.
Spread large baking sheet with oil. Toss butternut cubes and Brussels sprout halves in oil until lightly covered. Place butternut cubes and Brussels sprout halves cut side down across pan in a single layer. Use two pans if necessary, rotating halfway through roasting, so that a single layer can be maintained. Sprinkle with Montreal Steak Seasoning.
Roast for 20-30 minutes, tossing vegetables one to two times to ensure even caramelization.
Sprinkle dried cranberries onto baking sheet during last five minutes of roasting time. If using fresh cranberries, add during final 10 minutes of roasting time and do not stir.
Remove baking pan from oven and set aside to cool while preparing vinaigrette.
Add all vinaigrette ingredients to a pint mason jar, cap tightly, and shake thoroughly.
Place vegetables into serving bowl, pour vinaigrette over top and toss lightly to coat.
If serving with sauteed chicken pieces, add at this time.
Serve warm or cold.
Recipe adapted from Blogging Over Thyme