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
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 cup Dried Cranberries or ¾ cup Zante Currants
- 1 ½ cups Roughly Chopped Walnuts or Pecans
- ¼ cup Extra Virgin Olive Oil
- 1½ tsp Kosher Salt
- 1 tsp Ground Black Pepper
For the Apple Cider Vinaigrette :
- ¼ cup Apple Cider Vinegar
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 2 tbsp Maple Syrup
- 1 Garlic Cloves (minced)
- ¼ tsp Kosher Salt
Instructions
- Preheat your oven to 425˚F.
- Line a large baking sheet with foil. Mix together the brussels sprouts, butternut squash, olive oil, salt, and pepper until everything is evenly coated. Roast them in the oven 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 or pecans into the vegetables and roast for an additional 5 minutes. Remove the vegetables from the oven. Then add in the cranberries or currants and vinaigrette. Gently mix the vegetables with the vinaigrette so that everything is evenly coated. Enjoy!