Roasted Brussel Sprouts and Butternut Squash

Toast slivered almonds for about 4 minutes under broiler.

Place the squash chunks, diced onions and brussels sprouts in large bowl. Toss with olive oil. on a large baking sheet, season with salt and pepper. Spread out on cookies sheet. Roast in 450 degree oven for 20-30 minutes. Tossing half way through.

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Toss toasted almonds onto baking sheet during last five minutes of roasting time.  Remove from oven, allow to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the mustard and vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

Note*1/4 cup cranberries can be added with the toasted almonds if desired

Ingredients
  • 1 lb butternut squash, peeled and cut into ¾-inch chunks
  • 1 lb Brussels Sprouts, sliced lengthwise in half
  • 1 medium onion diced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • freshly ground black pepper
  • ¼ cup toasted almond slivers
  • Optional ¼ cups cranberries
  • Vinaigrette:
  • 2 teaspoons brown mustard
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons extra virgin olive oil
  • two pinches of salt
  • freshly ground black pepper
Instructions
  1. Directions:
  2. Preheat the oven to 450 degrees.
  3. Place the squash chunks, diced onions and Brussels sprouts in large bowl.
  4. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
  5. Sprinkle the vegetables evenly with salt and pepper, and toss them again with your hands.
  6. Spread the vegetables out evenly onto the baking sheet.
  7. Roast the vegetables at 450 degrees for 20 to 30 minutes, stir half way through baking time.
  8. Sprinkle toasted almonds (and cranberries if desired) onto baking sheet in the last five minutes of roasting time.
  9. Cool slightly while you prepare the vinaigrette.
  10. In a small bowl, whisk together the mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  11. Gently place the roasted vegetables in large bowl. Pour on the vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
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