Roasted Brussels Sprouts, Squash, Dried Cranberries, and Dijon Vinaigrette

Trying a new dish this Thanksgiving.  Our Thanksgiving dinner is still very traditional - turkey, chestnut stuffing, gravy, mashed potatoes, creamed onions, peas, sweet potato bread, crudités, pies.  With the kids off having Thanksgiving with friends, we can cut back and make some changes, tho.  This recipe comes from the Blogging Over Thyme blog, http://www.bloggingoverthyme.com/roasted-brussels-sprouts-squash-dried-cranberries-dijon-vinaigrette/

INGREDIENTS

1 pound butternut squash, peeled, seeded, and cut into 3/4 inch chunks

1 pound Brussels sprouts, trimmed and halved lengthwise

2 Tbsp extra virgin olive oil + 1 tsp

1/2 tsp salt

Freshly ground pepper

1/4 cup dried cranberries

Dijon Vinaigrette

2 tsp Dijon mustard

1 Tbsp rice wine vinegar

2 Tbsp extra virgin olive oil

2 pinches salt

Freshly ground pepper

COOKING INSTRUCTIONS

Preheat oven to 450 degrees F.  Place squash and sprouts on cookie sheet in single layer. Drizzle with oil, toss using hands, sprinkle with salt and pepper, toss.  Roast in oven 20-30 minutes, tossing 2 or 3 times.  Add cranberries last 5 minutes.  Remove from oven (should be well carmelized), sprinkle with remaining tsp olive oil, and let cool slightly.

Whisk together vinaigrette ingredients.  Place squash, sprouts, and cranberries in serving bowl and mix with vinaigrette before serving.