Shopping List

• 1 lb organic butternut squash, peeled and cut into 3/4-inch chunks
• 1 lb organic brussels sprouts, stems trimmed and sliced lengthwise in half
• 2 tablespoons extra virgin olive oil + 1 teaspoon
• 1/2 teaspoon kosher sea salt
• freshly ground black pepper
• 1/4 cup dried unsweetened (or sweetened) cranberries
• 2 teaspoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 2 tablespoons extra virgin olive oil
• two pinches of salt
• freshly ground black pepper

Mixing your Goods:

1. Preheat the oven to 450 degrees. Place the organic butternut squash chunks and halved organic brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

2. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

3. Roast the vegetables at 450 degrees for 20 to 30 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.

4. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

5. Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.