Warm squash and brussels sprouts are glazed in a sweet and savory mix of balsamic vinegar and dijon mustard. Tart cranberries add a refreshing pop and festive feel.
1/2 cup balsamic vinegar
2 tbsp honey
1 tsp dijon mustard
2 garlic cloves – minced
1 lb Brussels sprouts, stems and outer leaves removed and halved
5 c diced butternut squash
2 tbsp. olive oil
3 garlic cloves – minced
1 tsp. cayenne pepper
1/2 tsp. cinnamon
salt and pepper
1/3 c. fresh cranberries
How To Make
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In bowl, mix together the balsamic vinegar, honey, dijon mustard, and garlic. Add the brussels sprouts and squash, season generously with salt and pepper and then mix. Spread the vegetables out evenly on baking sheet.
Roast in the oven for 15 minutes then remove the baking sheet and sprinkle the cranberries on top. Place the sheet back in the oven and roast for an additional 15 minutes until brussels turn a slight golden brown and squash is fork tender.
Remove the vegetables from the oven and serve family style in a large bowl.