Recipe
Salad
Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. butternut squash, peeled and cut into 3/4-inch chunks | ||
| 1 lbs. Brussels sprouts, trimmed and halved | ||
| 2 tbsp. plus 1 tsp extra-virgin olive oil, divided | ||
| ½ tsp. kosher sea salt | ||
| Black pepper, to taste | ||
| ¼ c. dried cranberries | ||
| Balsamic Vinaigrette | ||
| 2 tbsp. extra-virgin olive oil | ||
| 1 tbsp. balsamic vinegar | ||
| ¼ tsp. honey | ||
| ¼ tsp. Dijon mustard | ||
| Salt and black pepper, to taste |
Directions
- Preheat oven to 450 degrees.
- Place squash chunks and Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons olive oil and salt and pepper; gently toss with until well combined. Spread vegetables out evenly onto a baking sheet.
- Roast for 20 to 30 minutes, tossing gently once or twice throughout cooking, until caramelized.
- Sprinkle dried cranberries onto baking sheet during the last 5 minutes of roasting.
- Toss vegetables with the remaining teaspoon of olive oil and allow them to cool slightly while you prepare the vinaigrette.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt and pepper.
- Place roasted vegetables in a large bowl. Pour on vinaigrette and gently toss until lightly dressed. Enjoy warm, lukewarm or cold.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Sodium: 280mg
- Total Carbohydrates: 30g
- Protein: 5g
Daily Values
0%
Vitamin A 270%
0%
Vitamin C 190%
0%
Iron 15%
0%
Calcium 10%