Balsamic Dijon Roasted Brussels Sprouts and Butternut Squash

I hate Brussels sprouts, or at least I did.  These Brussels sprouts, oven roasted with butternut squash and dried cranberries, then tossed with Dijon mustard and balsamic vinegar, are game changers.

If you're stateside, and looking for an extra vegetable dish to add to your Thanksgiving table this weekend, look no further.

Prep time is minimal.  Some peeling and chopping, then into the oven to carmelise.  Brussels sprouts prepared this way taste so much better than their boiled or steamed versions (a revelation for me, sort of like how I felt when I discovered oven roasted broccoli), and the sweet butternut squash is a perfect match.

The dried cranberries add another flavour boost, and the Dijon balsamic vinaigrette wraps it all up perfectly.  It's also a forgiving side dish, tasting just as good warm as it does lukewarm.

Easy to make, easy to serve, and incredibly tasty.

Balsamic Dijon Roasted Brussels Sprouts and Butternut Squash

1 butternut squash, peeled, seeded and diced

1 pound Brussels sprouts, stems trimmed and sliced in half

2 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/3 cup dried cranberries

2 tsp Dijon mustard

1 tsp balsamic vinegar

1 tsp red wine vinegar

2 tbsp olive oil

1/4 tsp cayenne pepper

Preheat oven to 400°F.  Toss butternut squash and Brussels sprouts with two tablespoons of olive oil on a large rimmed baking sheet.  Sprinkle with salt and pepper, and toss again to distribute evenly.

Roast the vegetable for 20 - 30 minutes, gently tossing once or twice during cooking time.  Scatter dried cranberries over the vegetables for the last five minutes of cooking time.  Remove from oven.

While vegetables cool, whisk together Dijon mustard and both vinegars.  Slowly pour in the olive oil, whisking constantly, until the oil and vinegars have emulsified.  Season with cayenne pepper.

In a large bowl, gently toss roasted vegetables with Dijon vinaigrette.  Salt and pepper to taste if necessary.  Serve warm or lukewarm.

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