Monday, November 16, 2015

Recipe:Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

Take a look at this delicious side dish recipe perfect for your Thanksgiving or holiday dinner. Head over to Blogging over Thyme for the complete recipe.

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
What are some of your holiday favorites to make? We'd love if anytime you'd like to share with us your favorite recipe or dessert ideas.


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