This is by far my easiest and most favorite Fall dish right now. I seem to always have these ingredients on hand so putting them all together is quite easy. I think I’m actually quite obssessed with sprouts right now. Funny because I HATED them as a kid and thought they smelled like farts when cooked. Okay, maybe they still smell a little like farts but those little farts are tasty! Despite the sprouts overdose in my household lately, I would gladly indulge in this as a side dish or mixed in with meat. I happen to really love it with turkey.

Roasted Brussels & Butternut Squash with Dijon

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Sara

Serves: 4

Ingredients

• 1lb butternut squash, peeled and cut into chunks (or buy pre-cut and packaged)
• llb Brussel sprouts, trimmed and sliced in half
• 2 tbsp oil, I used avocado oil
• salt and pepper
• ¼ cup dried cranberries
• 1½ lb ground turkey* optional
• dash of sage, thyme, salt and pepper
• 4 tbsp dijon mustard
• 2 tbsp red wine vinegar
• 4 tbsp chosen foods oil blend
• pinch of salt
• pinch of pepper

Instructions

1. Preheat your oven to 450 degrees.
2. Place the butternut squash chucks and brussels on a baking sheet. Coat with oil and sprinkle with salt and pepper.
3. Roast for 20-30 mins, flipping over half way through the cooking time.
4. Optional: While veggies are roasting, heat a nonstick skillet to medium and pan fry ground turkey, crumbling as it cooks. Add seasoning to your liking. I used sage, thyme and some salt and pepper.
5. During the last few minutes, sprinkle in the cranberries to warm.
6. Prepare dressing by whisking vinegar, dijon, oil and s&p during final minutes of roasting time.
7. Layer a deep bowl with warm veggies and top with ground turkey. Drizzle dressing over top. You may omit the turkey and just serve as a veggie side dish.

3.3.3077