Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

• Vegan
• Gluten free

• Produce

  • 3 peeled and cut into 4-inch chunks 1 lb butternut squash
  • 1 lb Brussels sprouts
  • 1/4 cup Cranberries, dried unsweetened (or sweetened

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 2 pinches Kosher salt

• Oils & Vinegars

  • 7 tsp Olive oil, Extra Virgin
  • 1 tbsp Rice wine vinegar

Found on bloggingoverthyme.com