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
