The production process is very simple, you just require to follow the techniques that we have actually written on this web page. The following are the stages of how to cook Roasted Brussels Sprouts Squash Dried Cranberries Dijon Vinaigrette.
Roasted Brussels Sprouts Squash Dried Cranberries Dijon Vinaigrette By Laura | A Beautiful Plate. Easy and delicious Roasted Brussels Sprouts and Squash with Dried cranberries and Dijon Vinaigrette. This is the most popular and well-loved Thanksgiving side dish recipe!
INGREDIENTS
1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup dried unsweetened (or sweetened) cranberries
Dijon Vinaigrette
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar (or rice vinegar)
2 tablespoons extra virgin olive oil
two pinches of kosher salt
freshly ground black pepper
INSTRUCTIONS
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