Roasted Brussels Sprouts and Squash with Cranberries

INGREDIENTS: 

Vegetables:

• 1 lb butternut squash, cut into ¾ chunks
• 1 lb Brussels Sprouts, sliced lengthwise
• 1.5 Tbsp. extra virgin olive oil
• salt and pepper to taste
• ¼ cup dried cranberries

Vinaigrette:

• 2 tsp. dijon mustard
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. extra virgin olive oil
• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to  450˚ F.
2.  Spread Brussels sprouts and butternut squash on a baking tray and drizzle with olive oil. Season with salt and pepper, and roast in the oven for 20-3o minutes, or until the vegetables are tender. Scatter the dried cranberries on the baking sheet when the vegetables have five minutes left.
3. Meanwhile, whisk together the vinaigrette, and set aside.
4. Allow vegetables to slightly cool and then toss in vinaigrette. Enjoy as a side dish with any meal!

Adapted from A Beautiful Plate