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

Roasted Autumn Vegetables with Dijon Vinaigrette

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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 vegetables, and immediately wanted the recipe. My version has butternut squash, Brussels sprouts and dried cranberries.

Roasted Autumn Vegetables in a white basketweave bowl

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!

Overhead view of Roasted Autumn Vegetables in a white bowl with a red handled fork

To make the roasted Autumn vegetables, you might want:

Roasted Autumn Vegetables on a small white plate with a bowl of roasted vegetables

More Autumn Side Dishes:

Praline Topped Sweet Potato Casserole in a shallow white dish

Praline Topped Sweet Potato Casserole

Spinach Souffle in a shallow casserole dish

Spinach SouffleApple, Cherry, Walnut Salad with Maple Dressing in a white bowl

Apple, Cherry and Walnut Salad

Arugula Salad with Roasted Butternut Squash in a white salad bowl

Arugula Salad with Roasted Butternut Squash

Roasted Autumn Vegetables

Roasted Autumn Vegetables

A medley of vegetables roasted with a balsamic vinaigrette.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

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.

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 Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 210 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 245mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 5g Sugar: 23g Sugar Alcohols: 0g Protein: 3g

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

 

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