There's a version of Brussels sprouts that converts people who think they don't like Brussels sprouts, and this is it. High heat is the key — 450 degrees caramelizes the cut sides of the sprouts and the edges of the butternut squash into something sweet, slightly crispy, and deeply savory in a way that lower-temperature roasting simply doesn't achieve. Dried cranberries go in during the last five minutes, so they warm and soften without burning, adding a subtle sweetness that balances the bitterness of the sprouts beautifully. A simple Dijon vinaigrette — mustard, rice wine vinegar, olive oil — ties everything together without overwhelming it. Brussels sprouts are among the most nutrient-dense vegetables you can put on a sheet pan: high in vitamin K, vitamin C, and glucosinolates, compounds that support healthy cellular function and detoxification pathways. This dish works warm from the oven, at room temperature, or cold from the refrigerator the next day, which makes it as practical as it is good. A natural fit for holiday tables and weeknight dinners alike.
Shopping List:
- 1 lb organic butternut squash, peeled and cut into 3/4-inch chunks
- 1 lb organic brussels sprouts, stems trimmed and sliced lengthwise in half
- 2 tablespoons extra virgin olive oil + 1 teaspoon
- 1/2 teaspoon kosher sea salt
- freshly ground black pepper
- 1/4 cup dried unsweetened (or sweetened) cranberries
- 2 teaspoons Dijon mustard
- 1 tablespoon rice wine vinegar
- 2 tablespoons extra virgin olive oil
- two pinches of salt
- freshly ground black pepper
Mixing your Goods:
1. Preheat the oven to 450 degrees. Place the organic butternut squash chunks and halved organic Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra-virgin olive oil, then toss them with your hands to distribute the oil evenly.
2. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them with your hands. Spread the vegetables evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut-side down; they will caramelize more evenly this way).
3. Roast the vegetables at 450 degrees for 20 to 30 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto the baking sheet in the last 5 minutes of roasting. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
4. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
5. Gently place the roasted vegetables in a large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.