Brussel Sprouts and Butternut Squash


  • 1 pound butternut squash, peeled and cut into 3/4 inch chunks
  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • pepper
  • 2 teaspoons dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons olive oil
  • 2 pinches kosher salt
  • pepper


  1. Preheat oven to 450 degrees. Place veggies on large baking sheet. Drizzle with olive oil and stir. Sprinkle with salt and pepper. Stir.
  2. Arrange brussel sprouts cut side down. Roast 20-30 minutes. Toss gently a couple of times during cooking.
  3. Whisk mustard and vinegar. Slowly pour olive oil and whisk. Season to taste.
  4. Toss veggies with vinaigrette. Serve warm, luke warm, or cold.

If you like your veggies very soft you can cook them in the pressure cooker with a cup of chicken stock, 1/2 teaspoon salt and pepper. You can also add about 4 cloves of minced garlic.

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