Roasted Brussels Sprouts and Squash with Mustard Vinaigrette

October 26, 2020

This easy side dish is a spunky twist on classic Thanksgiving flavors. No Thanksgiving meal would feel complete without Brussels sprouts and butternut squash, but the mustard-umami complexities in the vinaigrette give this dish some extra umph. 


Ingredients: 

  • 1 lb Local Roots butternut squash, peeled and cut into 3/4-inch chunks
  • 1 lb Local Roots brussels sprouts, stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil + 1 teaspoon
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup dried unsweetened (or sweetened) cranberries

For Vinaigrette:

  • 2 teaspoons Umami Shiso Fine Mustard
  • 1 tablespoon rice wine vinegar (or rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • two pinches of kosher salt
  • freshly ground black pepper

Directions: 

  1. Preheat the oven to 450 degrees F. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
  2. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
  3. Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the mustard vinaigrette.
  4. In a small bowl, whisk together the mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  5. Gently place the roasted vegetables in a large serving bowl or platter. Pour on the vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.


Recipe aparted from A Beautiful Plate





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