Roasted brussel sprouts and squash with dried cranberries and Dijon vinaigrette

Easy and delicious Roasted brussels sprouts and squash with dried cranberries and Dijon vinaigrette. This is a popular and well-loved Thanksgiving or fall side dish recipe!



Ingredients
1 pound butternut squash, peeled and cut into ¾ inch cubes

1 pound brussels sprouts, stems trimmed and sliced lengthwise in half

2 tablespoon olive oil

1 tablespoon water

¾ teaspoon salt

¼ cup dried cranberries

2 teaspoon Dijon mustard

1 tablespoon rice vinegar

2 tablespoon olive oil

Instructions 

1. Preheat oven to 450^o. Place the squash cubes and Brussels sprouts on a large baking sheet. 
2. Drizzle with 2 tablespoons olive oil and salt and toss with your hands. Place evenly on the pan with Brussels sprouts cut side down. 
3. Roast for 20-30 minutes and toss gently 1-2 times during cooking.
4. Scatter the cranberries on the baking sheet in the last 5 minutes. Cool slightly. 
5. Whisk together the Dijon mustard, rice vinegar and 2 tablespoons olive oil. Place vegetables in a bowl. 
6. Pour dressing over and toss gently. Serves 6.

Nutritional Information 
Each serving = 193 calories, 9 g. fat, 27 g. carbohydrate, 3 g. protein, 472 mg. sodium, 5 g fiber.

About
This recipe was provided by the Columbus Community Hospital diabetes and health education department, which offers various programs to help educate and support community members who have diabetes or are at risk of developing diabetes. The department’s services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on the diabetes and health education department, click here.