Roasted Brussels Sprouts & Butternut Squash • Kroll's Korner

Ingredients

• 1 butternut squash, peeled, seeded and cubed into 1-inch cubes (yield ~3 cups uncooked butternut squash)
• 1 lb. Brussels Sprouts, trimmed
• 1/4 cup olive oil
• 3/4 tsp. salt, or to taste
• 1/2 tsp. black pepper, or to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 Tbsp. fresh orange juice
• 1 Tbsp. Dijon
• 1 Tbsp. Champagne vinegar*
• 1 Tbsp. olive oil
• 1 Tbsp. honey
• 1 tsp. salt
• black pepper, to taste