Roasted Brussels Sprouts Butternut Squash And Cranberries Recipes

ROASTED BRUSSELS SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE

Steps:

• Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
• 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. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
• Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
• In a small bowl, whisk together the Dijon 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.
• Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
• Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
• Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
• Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
• Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
• Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
• Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
• Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
• Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
• Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

ROASTED BRUSSELS SPROUTS WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
• Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.