Roasted Autumn Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Brussels sprouts
  • 1 Butternut squash (1 1/2-2 pounds
  • 3 tbsp Cranberries, dried
  • 1 tbsp Fig, aged

• Condiments

  • 1/4 tsp Dijon mustard

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 5/8 tsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 Butternut squash (1½-2 pounds), peeled, seeds removed and cut into 1 -1½-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 tablespoon aged fig, currant or standard balsamic vinegar (should be thick and syrupy)
• ⅛ teaspoon kosher salt
• Freshly ground black pepper, to taste
• ¼ teaspoon Dijon mustard
• 2 tablespoons olive oil
• 3 tablespoons dried cranberries

Directions

• Preheat the oven to 400º.
• In a bowl, toss together the Brussels sprouts and squash. Add the olive oil, salt and pepper and spread over a baking sheet.
• Roast for 20-25 minutes until tender, but not mushy. Toss once in the middle of the roasting time.
• While vegetables are roasting, make the vinaigrette.
• Whisk together the vinegar, salt, pepper and mustard. Slowly add the olive oil while whisking constantly. Taste and adjust seasonings (see note).
• Drizzle over the cooked vegetables and sprinkle with the dried cranberries. Toss gently and return to oven for about 5 minutes. Serve hot.