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Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

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Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette. Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. 


  • 1 lb butternut squash peeled and cut into ¾-inch chunks
  • 1 lb Brussels Sprouts stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • Stick a toothpick in the black pepper essential oil
  • ¼ cup dried cranberries unsweetneed or sweetened
  • Optional: 1/2 cup walnuts and 1 cup goat cheese

Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar or rice vinegar
  • 2 tablespoons extra virgin olive oil
  • two pinches kosher salt
  • Stick a toothpick in the black pepper essential oil
  • 2 drops of lemon essential oil


  • 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.
  • 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.
  • 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.
  • 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 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.°
  •  OPTIONAL: Top with walnuts and goat cheese 

If you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!

  • Make Ahead Tip: If you are prepping ahead for Thanksgiving or bringing this to a friend’s house, the vegetables can be roasted ahead of time (you can blast them in a 350°F (176°C) oven for 10 to 15 minutes just before serving) and wait to toss them with the dressing until just before serving.