- 1 lb squash, cut into chunks
- 1 lb Brussels sprouts, sliced in half
- 2 tbsp olive oil, plus 1 tsp
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1/4 cup dried cranberries
- 2 tsp Dijon mustard
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Lately, I’ve been hearing a lot of interesting facts about Brussels sprouts. I’ve heard lots of news about how great theyare for you and all the health benefits they have. I know this isn’t anything brand new-folks have always known about the health benefits of eating these weird little vegetables. I guess I’ve just now become receptive to the information. I never ate Brussels sprouts as a child, so I certainly didn’t touch them as an adult. If my parents didn’t force me to eat them, I for sure wasn’t going to start indulging in them now. That was always my mentality until recently. Last year, I decided to try my hand at Brussels sprouts. The husband was down to try them, so we braved this infamous vegetable together. The result was honey Sriracha roasted sprouts, and they did not disappoint. They were so good that I was inspired to try them again. I hate to admit it, but I think I may be adding Brussels sprouts to my repertoire of vegetable recipes.
The title of this dish is a little misleading, though; it doesn’t really do justice to all the great elements in it. Sure, the lead character in this dish is the sprout, but there’s also squash and dried cranberries; both help with the overall flavor of the sprouts. Squash is delicious roasted, the Dijon vinaigrette adds a bit of tanginess, and the cranberries balance it all out with a bit of sweetness. So far, this is my favorite way to enjoy Brussels sprouts.
Heat the oven to 450 degrees. Place the squash and the sprouts on a large baking sheet and drizzle with 2 tablespoons of olive oil. Use your hands to toss and coat them in the oil.
Season with kosher salt and pepper, then spread them evenly on the baking sheet. Roast the vegetables for 20 to 30 minutes. Midway through, flip the veggies so that they caramelize evenly.
In the last five minutes of roasting, sprinkle the cranberries on the baking sheet with the vegetables. When the sprouts and squash are done, toss with the remaining olive oil (1 teaspoon) and allow them to cool.
In the meantime, make the really easy vinaigrette. In a small bowl, whisk the Dijon mustard and rice vinegar. Slowly pour in the olive oil, whisking until the vinaigrette has emulsified. Season with salt and pepper.
Place the sprouts and squash in a bowl or serving dish and pour the vinaigrette on top. Gently toss and enjoy at room temperature or slightly warm. I really enjoyed this dish the next day, too.
The original recipe can be found on A Beautiful Plate.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.