Roasted Brussels Sprouts & Squash with Dijon Vinaigrette

This time of year there is nothing better than warm, roasted vegetables. Sure, hot chocolate and homemade raw chocolate chip cookies are amazing too, but when it comes to what’s for dinner, roasted veggies are typically on the menu at my house. Normally, I’ll simply chop the vegetables, add them to a roasting pan, sprinkle olive and sea salt on them and roast for 30 minutes. I decided to add some more flavor this time with the addition of dried cranberries and a dijon vinaigrette. I was recently in Dijon, France for vacation so I was able to use actual Dijon mustard from Dijon which had me really excited about this new addition to my roasted veggies, but any Dijon works well. Once these were complete, my husband called them “gourmet-restaurant-good.” You know they’re winners when he says that! I’m definitely going to make them as my Thanksgiving side this year and they will forever remain a staple throughout the colder months.


  • 1 small butternut squash
  • 2 cups (200 g) Brussels sprouts
  • 2 tbsp extra virgin olive oil
  • sea salt and pepper, to taste
  • 4 tbsp dried cranberries

Dijon Vinaigrette

  • 3 tsp Dijon mustard
  • 2 tbsp rice wine vinegar
  • 3 tbsp extra virgin olive oil
  • sea salt and pepper, to taste



  1. Preheat the oven to 450 F (230 C).
  2. Wash the brussels and squash well.
  3. Peel the butternut squash then cut in half to remove the stringy middle and seeds. Cut into ½ inch chunks.
  4. Remove ends of brussels and cut in half.
  5. Place the veggies on a large baking sheet lined with foil.
  6. Drizzle olive oil, and toss them until evenly coated. Sprinkle with sea salt and pepper.
  7. Add to oven and roast for 30 minutes, tossing them halfway through.
  8. In the last few minutes of backing, add the dried cranberries.
  9. While cooking, make the vinaigrette by combining all ingredients into a small bowl until mixed well.
  10. Remove roasted veggies from oven and let cool 5 minutes.
  11. Toss them with the Dijon vinaigrette until evenly coated.
  12. Serve warm and feel free to enjoy the next day too – I had leftovers and loved them cold too!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 6

Calories: 160

Fat: 12g

Trans Fat: 1.5g

Cholesterol: 0mg

Sodium: 260mg

Carbohydrates: 13g

Fiber: 2g

Sugars: 6g

Protein: 1g