Roasted Autumn Vegetables with Dijon Vinaigrette

Roasted Autumn vegetables are the perfect easy side dish for Thanksgiving or Christmas. They’re easy to make and will bring festive flavor to your holiday table.

My friend, Kate, and I were “celebrity” chefs at a recent fundraiser. Besides serving up our dishes, we were allowed to sample the party fare after our guests had their fill. We both tasted some perfectly cooked Roasted Autumn Vegetables, and immediately wanted the recipe. My version has butternut squash, Brussels sprouts and dried cranberries.Roasted Autumn Vegetables | Squash, Brussels sprouts and dried cranberry party together for a magnificent side dish!

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Roasted Autumn Vegetables

If you google Roasted Squash, Brussels Sprouts and Cranberries, you ‘ll find no shortage of recipes. They all looked very similar to what we tasted at the event. We’ll get the official recipe in a booklet in a few weeks, but I had Brussels sprouts in my fridge and wanted to recreate this dish ASAP. I toyed with adding pecans, but left them out in hopes the picky hubby would just eat around the cranberries. Alas, he passed. Feel free to add in a few for some crunch. The vegetables are roasted with a drizzle of olive oil, then the cranberries are added, along with a Dijon Mustard Balsamic Vinaigrette. The melange of vegetables is then returned to the oven to allow the dressing to work its magic. Such a terrific side dish. Plus, I didn’t have to share!

Roasted Autumn Vegetables | Squash, Brussels sprouts and dried cranberry party together for a magnificent side dish!

Roasted Autumn Vegetables

Serves 4-6 servings     adjust servings

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

A medley of vegetables roasted with a balsamic vinaigrette.

Ingredients

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 1 Butternut squash (1 1/2-2 pounds), peeled, seeds removed and cut into 1 -1 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Vinaigrette

  • 1 tablespoon aged fig, currant or standard balsamic vinegar (should be thick and syrupy)
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 3 tablespoons dried cranberries

Instructions

  1. Preheat the oven to 400º.
  2. In a bowl, toss together the Brussels sprouts and squash. Add the olive oil, salt and pepper and spread over a baking sheet.
  3. Roast for 20-25 minutes until tender, but not mushy. Toss once in the middle of the roasting time.
  4. While vegetables are roasting, make the vinaigrette.
  5. Whisk together the vinegar, salt, pepper and mustard. Slowly add the olive oil while whisking constantly. Taste and adjust seasonings (see note).
  6. Drizzle over the cooked vegetables and sprinkle with the dried cranberries. Toss gently and return to oven for about 5 minutes. Serve hot.

by

Recipe Notes

I use a good quality, aged balsamic vinegar. If you don't have one, you may want to add a little sugar or maple syrup to the vinaigrette to give it some sweetness.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 284kcal Calories from fat 128
% Daily Value
Total Fat 14g 22%
Saturated Fat 2g 10%
Transfat 0g
Sodium 340mg 14%
Carbohydrate 40g 13%
Dietary Fiber 9g 36%
Sugars 11g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
Leave review!

To make the roasted Autumn vegetables, you might want:

Roasted Autumn Vegetables | Squash, Brussels sprouts and dried cranberry party together for a magnificent side dish!

More Autumn Side Dishes:

Praline Topped Sweet Potato Casserole

Praline Topped Sweet Potato Casserole

Spinach Souffle | An easy, cheesy side dish!

Spinach SouffleApple, Cherry, Walnut Salad with Maple Dressing

Apple, Cherry and Walnut Salad

Arugula Salad with Roasted Butternut Squash

Arugula Salad with Roasted Butternut Squash

Roasted Autumn Vegetables | Squash, Brussels sprouts and dried cranberry party together for a magnificent side dish!

Note: This post may contain affiliate links; view my Disclosure Policy for details. 

Comments

  1. I do love Dijon mustard and you vinaigrette is perfect with roasted vegetables.
    Love

  2. Mouthwatering! I would happily eat this as the main!

  3. This is my kind of side dish:@)

  4. Claudia Lamascolo says:

    Wow those sweet potatoes look fabulous glazed from roasting very nice

  5. Yum! Those roasted veggies look great!

  6. Yum! I could easily make dinner out of this. Nothing else needed! Well, pecans would be nice!

  7. Keith @ How's it Lookin? says:

    They look so good. The Vinaigrette sounds flavorful, thanks for sharing

  8. This is my dream dish. The vinaigrette sounds like the perfect contrast and zing-iness to the earthy veggies.

  9. I love the sound of that vinaigrette! No sprout lover here except me, so I wouldn’t have to share either…Win! 🙂

  10. Roasted vegetables are always so tasty. The recipe sounds delicious. Liz, I hope you have a wonderful Thanksgiving!

  11. I could eat an entire plateful of those amazing looking roasted veggies! I wish you and your family a blessed and delicious Thanksgiving!!

  12. Yum. I love Brussels sprouts.
    Amalia
    xo

  13. I just love roasted veggies — any and all. Have never met one I didn’t like. Even better when there’s a mix of them! Whats really neat about your recipe is the vinaigrette — this looks SO good! Thanks! And Happy Thanksgiving!

  14. Roasted vegetables are my favorite! Happy Thanksgiving Liz!

  15. This is such a perfect dish! I’ve roasted both of these veggies separately, but never together. Hope you have a great Thanksgiving, Liz 🙂

  16. I love the use of brussels sprouts in here; a different way to serve it up. Sounds great. Have a wonderful Thanksgiving.

  17. Love these autumn vegetables are amazing and I love the vinaigrette. Your recipe is perfect for Thanksgiving! Happy Thanksgiving my friend! xx

  18. I can’t wait to try this one, Liz! That was one of my favorite recipes at the ARC!!! Thank you so much for creating the recipe 🙂

  19. Mmm! These veggies put me in a Thanksgiving mood!

  20. My mouth is watering – this looks so delicious. We love roasted butternut squash and the addition of the sprouts and yummy vinaigrette sound fantastic. I will make this. Happy Thanksgiving to you and yours!

  21. Happy Thanksgiving, Liz! This is the perfect holiday side!

  22. Deelish! Hope you had a good Thanksgiving! 🙂

  23. beautifully roasted veggies and I love the addition of cranberries . Happy Thanksgiving Liz 🙂

  24. David would LOVE these veggies…He puts mustard on everything…It is allegedly a curative, a fighter of memory issues =)

  25. mary H hirsch says:

    This looks amazing. Different also. Never thought of combining roasted veggies and cranberries. I might suggest this to Melissa for Christmas. Emma, our little vegetarian, would love it also. (Their Dad, like Bill, not so much.)

  26. My family tends to be a bit finicky also about veggies. Perhaps if I subbed yams for the butternut squash they’d try it. Then again, I could also have it all to myself.

  27. How cool that you got to cook at an event! I bet everyone loved your food. Roasted vegetables are always an awesome side dish!

  28. This is right up my alley ~ two of my favorite veggies!

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