Roasted Brussels Sprouts & Squash with Dijon Vinaigrette

By: Jamie Webber

This time of year there is nothing better than warm, roasted vegetables. Sure, hot chocolate and homemade raw chocolate chip cookies are amazing too, but when it comes to what’s for dinner, roasted veggies are typically on the menu at my house. Normally, I’ll simply chop the vegetables, add them to a roasting pan, sprinkle olive and sea salt on them and roast for 30 minutes. I decided to add some more flavor this time with the addition of dried cranberries and a dijon vinaigrette. I was recently in Dijon, France for vacation so I was able to use actual Dijon mustard from Dijon which had me really excited about this new addition to my roasted veggies, but any Dijon works well. Once these were complete, my husband called them “gourmet-restaurant-good.” You know they’re winners when he says that! I’m definitely going to make them as my Thanksgiving side this year and they will forever remain a staple throughout the colder months.

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  • 1 small butternut squash
  • 2 cups (200 g) Brussels sprouts
  • 2 tbsp extra virgin olive oil
  • sea salt and pepper, to taste
  • 4 tbsp dried cranberries

Dijon Vinaigrette

  • 3 tsp Dijon mustard
  • 2 tbsp rice wine vinegar
  • 3 tbsp extra virgin olive oil
  • sea salt and pepper, to taste



  1. Preheat the oven to 450 F (230 C).
  2. Wash the brussels and squash well.
  3. Peel the butternut squash then cut in half to remove the stringy middle and seeds. Cut into ½ inch chunks.
  4. Remove ends of brussels and cut in half.
  5. Place the veggies on a large baking sheet lined with foil.
  6. Drizzle olive oil, and toss them until evenly coated. Sprinkle with sea salt and pepper.
  7. Add to oven and roast for 30 minutes, tossing them halfway through.
  8. In the last few minutes of backing, add the dried cranberries.
  9. While cooking, make the vinaigrette by combining all ingredients into a small bowl until mixed well.
  10. Remove roasted veggies from oven and let cool 5 minutes.
  11. Toss them with the Dijon vinaigrette until evenly coated.
  12. Serve warm and feel free to enjoy the next day too – I had leftovers and loved them cold too!

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 55 minutes

Servings: 6

  • Nutrition per serving:
  • Calories160
  • Fat12g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium260mg
  • Carbohydrates13g
  • Fiber2g
  • Sugars6g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamie Webber

Jamie is the Editorial Content Manager at Reboot. As a Certified Holistic Health Coach, she is passionate about a healthy lifestyle and encouraging others to live happy and healthy by consuming more fruits and vegetables. She was one of the first members to join the Reboot community and has been juicing ever since. Jamie uses her juicer and blender everyday and loves experimenting with new recipes, especially guilt-free sweets to fulfill her sweet tooth. Follow her on twitter @JamiesHealthTip.

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