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Roasted Brussels sprouts and squash with Dijon vinaigrette


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  • Dijon vinaigrette:
  • 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
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tsp Dijon mustard (I used this)
  • 1 1/2 Tbsp white champagne vinegar or apple cider vinegar
  • 3 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper



Step 1

Preheat the oven to 450 F.
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.
Sprinkle the vegetables with salt and pepper, and toss them again. Spread the vegetables out evenly.
Roast the vegetables for 25-30 minutes, turning them once or twice to caramelize all sides.
Dijon vinaigrette:
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.
Toss the vegetables with the vinaigrette and serve as a main dish or a side

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