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You are here: Home / Recipes / Roasted Brussels sprouts and squash with dijon vinaigrette

November 2, 2015 Recipes

Roasted Brussels sprouts and squash with dijon vinaigrette

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Roasted Brussels sprouts and bacon with balsamic reduction

Click here for another Brussels sprouts recipe!

Some of you guys may have already experienced the bliss that is Brussels sprouts with bacon and balsamic reduction. Click here or on the image to the right for that recipe. You won’t be disappointed.

This time around, we’re adding in a fall-themed element in the form of butternut squash. (More fall recipes here, too!) The squash caramelizes while roasting SO gorgeously, as we already know from this butternut squash feta bruschetta recipe. Both the squash and the sprouts get all browned and delish.

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Unlike the balsamic reduction recipe, this one relies on a Dijon mustard vinaigrette for it’s tang. It’s a little sweet, but mostly tangy and rich. You could serve this as a sauce on the side instead, if you preferred not to cover up the caramely-ness too much.

Roasted Brussels sprouts and squash recipe from @bijouxandbits

I maaaay add this to my Thanksgiving lineup this year, but honestly, it’s in competition with a good number of other squash and pumpkin recipes.

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Oh, that caramelizing. It’s addicting.

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Roasted Brussels sprouts and squash recipe from @bijouxandbits

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Roasted Brussels sprouts and squash with Dijon vinaigrette

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Roasted Brussels sprouts and squash with Dijon vinaigrette

Ingredients

  • 16 oz butternut squash, peeled and cut into small chunks
  • 16 oz Brussels sprouts, trimmed and sliced in half, if large
  • 3 tablespoons extra virgin olive oil, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • Dijon vinaigrette:
  • 3 tsp Dijon mustard (I used this)
  • 1½ Tbsp white champagne vinegar or apple cider vinegar
  • 3 Tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  1. Preheat the oven to 450 F.
  2. Place the squash chunks and Brussels sprouts on a large baking sheet. Drizzle them with extra virgin olive oil, and spread it around with your hands or a pastry brush.
  3. Sprinkle the vegetables with salt and pepper, and toss them again. Spread the vegetables out evenly.
  4. Roast the vegetables for 25-30 minutes, turning them once or twice to caramelize all sides.
  5. Dijon vinaigrette:
  6. In a small bowl, whisk together the mustard and vinegar. Slowly pour in the olive oil while wisking until the ingredients emulsify. Season with salt and pepper.
  7. Toss the vegetables with the vinaigrette and serve as a main dish or a side!
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https://www.bijouxandbits.com/2015/11/roasted-brussels-sprouts-and-squash-with-dijon-vinaigrette/
This recipe is copyrighted to Bijoux & Bits

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Roasted Brussels sprouts and squash recipe from @bijouxandbits

Categories: Recipes Tags: entrees, fall, gluten free, holiday, low carb, sides, thanksgiving, vegan, vegetables, vegetarian

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catherine clarkCatherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.

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Reader Interactions

Comments

  1. Liz @ Ready to Yumble says

    November 16, 2015 at 5:52 pm

    The colors on those veggies are just gorgeous!

    • Catherine says

      November 16, 2015 at 7:41 pm

      Thanks! The roasting makes it look so yummy! 🙂

  2. carisa says

    October 10, 2016 at 6:39 pm

    Ugh! This is delicious!!! Just made it and wow. I misremembered the recipe and put in a sweet potato and squash and the sprouts. So good! I thought the dijon vinaigrette would be too harsh but it’s perfection. So easy and so impressive. I love fall and all it’s fabulous foods. Thank you!

    • Catherine says

      October 10, 2016 at 9:07 pm

      I’m so so glad! I know the Dijon can definitely be a bit overpowering, but I just love mustard in general. Very glad it worked out for you! 🙂

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Catherine Clark blogger and editor
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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Disclaimer: All posts on this site contain affiliate links, which means that if you click on one of the product links, I’ll receive a small percentage of the sale as compensation. Thank you for supporting this labor of love.

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