- 1 lb. butternut squash cut into ¾ inch cubes
- 1 lb. Brussels sprouts, trimmed and halved
- 2 tbsp. olive oil
- Sea salt
- Fresh ground pepper
- ¼ cup currants
- 2 tsp Dijon mustard
- 1 tsp rice wine vinegar
- 3 tbsp. olive oil
- Sea salt and pepper to taste
Mixing your Goods:
Preheat oven to 450. In a large bowl, toss squash and sprouts with olive oil, salt and pepper. Spread vegetables evenly on a baking sheet and roast for 20-30 minutes. Toss gently 2-3 times during roasting process so the vegetables caramelize evenly. In the last 5 minutes of roasting, toss in the currants.
To make the vinaigrette, whisk together Dijon mustard and vinegar. Drizzle in olive oil while whisking to emulsify. Add salt and pepper to taste.
Toss vinaigrette with vegetables and serve.