24 Hours Until Food Coma
We are now one day away from Thanksgiving! If you’re a procrastinator and still haven’t planned a dish to take over to you friend’s or family’s house, do not panic. I’ve got you. Today, we have Roasted Brussels Sprouts and Butternut Squash with an Apple Cider Vinaigrette! This recipe is easy to make and does not require a lot of time or ingredients.
Bring on the Brussels and Butternut
Roasted brussels sprouts and butternut squash recipes are everywhere during this time of the year. You cannot escape them. Everyone has their own style and variation, so I decided to add mine to the hundreds of thousands of recipes out there.
This recipe for Roasted Brussels Sprouts and Butternut Squash with an Apple Cider Vinaigrette is exactly as what it sounds. We start with roasting the brussels sprouts and butternut squash in the oven. The brussels sprouts begin to char a little on the outside and butternut squash begin to caramelize.
At the end of the roasting process, we mix in the walnuts and place the veggies back into the oven. These last few minutes in the oven allow the walnuts to toast.
After the walnuts have slightly toasted, we’ll remove the veggies from the oven and allow it co cool slightly. Then we’ll mix in the vinaigrette and dried cranberries. And voila! We’re done!
Have a Fabulous Thanksgiving!
Though this recipe is pretty simple, it’s has such a variety of textures and flavors. We have the tender roasted vegetables that are sweet but have a slight bitterness from the char, the nutty crunch of the walnuts, the sweet and chewy dried cranberries, and the tang from the vinaigrette. So, if you’re looking for a quick and easy side dish, this Roasted Brussels Sprouts and Butternut Squash with an Apple Cider Vinaigrette is the recipe for you! Also check out my recipes for Pumpkin Danishes and a Citrus Beet and Kale Salad if you’re looking for more dishes to add to your table!
I’m so thankful for all of you out there who have been supporting me, and I wish you all a wonderful and food-filled Thanksgiving! I love you all and I’ll catch ya in my next post!
P.S. I’ll probably upload some snippets of what I’ll be serving for Thanksgiving on my Instagram. So be sure to follow me there!
Roasted Brussels Sprouts and Butternut Squash with an Apple Cider Vinaigrette
Ingredients
For the Roasted Brussels Sprouts and Butternut Squash
- 20 oz Brussels Sprouts (about 4 cups, halved and trimmed)
- 1 Small Butternut Squash (about 4 cups, 1/2 inch dice)
- 1 1/2 cups Dried Cranberries
- 1 1/2 cups Halved Walnuts
- 1/4 cup Extra Virgin Olive Oil
- 2 1/2 tsp Kosher Salt
- 1 1/2 tsp Ground Black Pepper
For the Vinaigrette
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 1 1/2 tbsp Maple Syrup
- 2 Garlic Cloves (minced)
- 1/2 tsp Kosher Salt
Instructions
- Preheat your oven to 400˚F.
- Line a sheet tray or two with parchment paper. Mix together the brussels sprouts, butternut squash, olive oil, salt, and pepper until everything is evenly coated.
- Place the trays into the oven and bake for about 20 minutes, stirring halfway through the cooking time. The vegetables should be mostly cooked.
- In the meantime, whisk all of the ingredients for the vinaigrette in a small bowl until they have emulsified. Set aside.
- After 20 minutes of roasting, mix the walnuts into the vegetables and return the tray to the oven for an additional 5 minutes.
- After 5 minutes, remove the tray from the oven. Allow the tray to cool slightly and then add in the cranberries and vinaigrette. Gently mix the vegetables with the vinaigrette so that everything is evenly coated. Enjoy!
