Brussels Sprout and Butternut Squash with Pear Vinaigrette
Total Time: 45 minutes
1 lb brussels sprouts, cut if half lengthwise
1 lb butternut squash, chopped into 1 inch pieces
1/8 cup Pear Balsamic Vinegar
1/8 cup Champagne Balsamic
1/4 cup Extra Virgin Olive Oil, plus 1 tablespoon
1/2 cup whole or chopped walnuts
1/2 cup dried cranberries
salt and pepper to taste
Heat oven to 425 F. In a large bowl, toss the veggies with 1 tablespoon of olive oil plus a pinch of salt and pepper. Spread evenly on a baking sheet and bake for 35-40 minutes or until tender and lightly browned. Meanwhile, whisk together the vinegars and the rest of the olive oil to make the vinaigrette. Remove the veggies from the oven when done and place them in a large bowl. Toss with the vinaigrette, cranberries, and walnuts.
Best part of this recipe: can be served hot or cold! Just pop it in the fridge and toss to re-mix the vinaigrette with the veggies before serving.