Roasted Brussels Sprouts & Butternut Squash • Kroll's Korner

Name: Roasted Brussels Sprouts & Butternut Squash • Kroll's Korner
Total time: 30 min
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

krollskorner.com

Roasted Brussels Sprouts and Butternut Squash topped with pecans & dried cranberries make for the perfect side dish during the holidays!

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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