Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

Name: Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
Yield: 4
Ingredients: 1 lb butternut squash, peeled and cut into 3/4-inch chunks; 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half; 2 tablespoons extra virgin olive oil + 1 teaspoon; 1/2 teaspoon kosher sea salt; freshly ground black pepper; 1/4 cup dried unsweetened (or sweetened) cranberries; 2 teaspoons Dijon mustard; 1 tablespoon rice wine vinegar; 2 tablespoons extra virgin olive oil; two pinches of salt; freshly ground black pepper

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette was pinched from <a href="http://www.bloggingoverthyme.com/roasted-brussels-sprouts-squash-dried-cranberries-dijon-vinaigrette/" target="_blank">www.bloggingoverthyme.com.</a>

INGREDIENTS

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1 lb butternut squash, peeled and cut into 3/4-inch chunks

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1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half

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2 tablespoons extra virgin olive oil + 1 teaspoon

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1/2 teaspoon kosher sea salt

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freshly ground black pepper

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1/4 cup dried unsweetened (or sweetened) cranberries

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2 teaspoons Dijon mustard

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1 tablespoon rice wine vinegar

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2 tablespoons extra virgin olive oil

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two pinches of salt

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freshly ground black pepper

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