Brussels Sprouts & Squash with Cranberries
Try this great-tasting, good-for-you small bites recipe created by Executive Chef Art Smith at your next big party or for a holiday get together. It’s a perfect way to work our favorite ingredient — Brussels Sprouts — into your meal, and this delicious recipe is sure to please all of your guests!
This recipe serves about 6 – 8.
Ingredients
- 3 pounds butternut squash, peeled and cut into 1 inch cubes
- 1 ½ tablespoons olive oil
- ¼ teaspoon sea salt
- 3 pounds Brussels sprouts, stem ends removed, halved
- 1 ½ tablespoons olive oil
- ¼ teaspoon sea salt
- 1 tablespoon chives, chooped (or parsley)
- ¼ cup dried cranberries
- ¼ cup Dijon vinaigrette
Steps:
- Toss diced squash with oil and salt. Spread onto a baking sheet in a single layer.
- Toss Brussels sprouts in oil and salt. Spread onto a baking sheet in a single layer.
- Place the pan of Brussels sprouts and the pan of squash in a pre-heated oven at 400 degrees for 10 – 15 minutes, or until they begin to brown at the edges and are fork tender and cooked through.
- Toss Brussels sprouts and squash together in a large mixing bowl with the fresh chopped herbs, dried cranberries and Dijon vinaigrette. Serve!
