Roasted Brussels Sprouts and Squash with Dried Cranberries

Roasted Brussels Sprouts and Squash with Dried Cranberries
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Ingredients

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

1 lb butternut squash, peeled and cut into 3/4-inch chunks)
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
1/2 teaspoon kosher sea salt
freshly ground black pepper
1/4 cup dried cranberries

Dijon Vinaigrette:
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
two pinches of salt
freshly ground black pepper

Preparation

Read full details on:
www.bloggingoverthyme.com

Comments
Added 3 years ago by:
Rami Madi Rami Madi
     4,597 recipes
3 people cheffed this recipe
Sarah GeorgeStephanie Brooks HawkinsRami Madi
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