Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
www.abeautifulplate.com
www.abeautifulplate.com
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Ingredienser

  • 1 lb butternut squash, peeled and cut into 3/4-inch chunks
  • 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil + 1 teaspoon
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup dried unsweetened (or sweetened) cranberries
  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar (or rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • two pinches of kosher salt

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