Brussels sprouts, pumpkin, and cranberry vegetables with mustard vinaigrette

Ingredients for 4 servings:

• 1 kg butternut squash
• 1 kg Brussels sprouts
• 80 g cranberries, dried, unsweetened
• 4 tbsp olive oil
• 1 tsp sea salt, coarse
• 1 tsp black pepper, from the mill
• 2 tbsp Dijon mustard or other hot mustard
• 1 tbsp vinegar, light (rice vinegar, white balsamic vinegar, white wine vinegar)
• 2 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Refined and vegetarian – from the oven, with mustard sauce and cranberries

Preheat oven to 200–220°C. Remove the wilted outer leaves of the Brussels sprouts and halve them lengthwise, leaving some of the stem on both sides. Place the Brussels sprouts on a large baking sheet (without paper!) and season with olive oil, coarse salt, and fresh black pepper, then toss with your hands. Place the Brussels sprout halves flat-side down on the baking sheet first for better roasting. Place the Brussels sprouts in the oven and pre-bake for 5–10 minutes. Meanwhile, peel and seed the butternut squash, then cut into fork-sized cubes. Toss the Brussels sprouts with a wooden spoon, then add the squash cubes and mix to coat the vegetables in the olive oil. Bake for another 15–20 minutes (depending on the desired degree of browning), turning frequently to prevent sticking to the baking sheet. Add more olive oil if necessary. Stir in the dried cranberries 5 minutes before the end of the baking time. The vegetables are ready when they’re roasted and individual leaves are crispy or brown. Meanwhile, combine the vinaigrette ingredients in a large serving bowl. Once the vegetables are caramelized and roasted, stir them into the vinaigrette while they’re still hot and serve immediately. Perfect for the colder season, with a cooked salmon fillet, chicken, or the classic roast turkey at Christmas. If you’re planning on adding more filling side dishes, this batch will also serve 6 people.