I’ve never really been a fan of brussel sprouts. Any time I had them at a family function, the smell was the first indication that I might not like them. Typically, my family members like to enjoy these bitter, stinky baby cabbages steamed and rolled in butter.

In the past couple years, I’ve opened my eyes to more vegetables, understanding that maybe it’s not the vegetable I don’t like, but perhaps the way it has been preared.

I realized that I liked brussel sprouts earlier this year. I was at a work dinner at Paris Club and was served brussel sprouts that were lightly roasted, deconstructed, and tossed with peanuts and goat cheese. I didn’t want to eat them, but realized I had to choke it down and be a grown up who ate her vegetables. After 2 bites, I realized that I do like brussel sprouts.

This year, after seeing how cute and silly brussel sprouts were on the stalk at Trader Joes, I knew I had to open my horizons a little. I decided to mix the brussel sprouts with other seasonal varieties and make sure that I did this right. Hence, this recipe. It’s all about the sauce.

What You’ll Need:

•  1 lb butternut squash, peeled and cubed
• 1 lb brussels sprouts, stems cut off and sliced lengthwise in half
• 2 tbs olive oil
• pinch of salt
• pinch of black pepper
• 1/4 cup dried cranberries

Dijon Sauce:

• 2 tsps dijon mustard
• 1 tbs rice wine vinegar
• 2 tbs  olive oil
• pinch of salt
• pinch of black pepper

Let’s Get Cooking:

1. Preheat the oven to 450 degrees.
2. Place the diced butternut squash chunks and halved brussel sprouts on a cooking sheet.
3. Drizzle them with the 2 tbs of olive oil, and toss them with your hands to distribute the oil evenly.
4. Sprinkle the vegetables evenly with salt and pepper, and toss again again with your hands. Spread the vegetables out evenly onto the baking sheet and make sure the brussel sprouts are sliced side down, for the maximum roasting.
5. Place in the preheated oven for 25 to 30 minutes, tossing them gently 1 to 2 times during to ensure that they caramelize evenly on all sides.
6. Scatter the cranberries on top in the last 5 minutes of cooking.
7.  Take the roasted veggies out and place somewhere to cool a little.
8. While it’s cooling, Make the dijon sauce.
9. In a small bowl, whisk together the dijon mustard and rice wine vinegar. Slowly pour in the olive oil, until the ingredients are blended. Add salt and pepper if needed.
10. Place the slightly cooled vegetables in larger bowl. Pour on the dijon vinaigrette on top and toss the vegetables until they are covered.
11. Serve and enjoy.