Roasted Brussels Sprouts and Butternut Squash with an Apple Cider Vinaigrette

Roasted brussels sprouts and butternut squash tossed together with toasted walnuts, dried cranberries, and an apple cider vinaigrette! This makes for the perfect Fall side dish!

Servings 8 People

Author Olivia

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!