Black pepper to taste
1/4 cup dried cranberries
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
Salt and pepper to taste
Preheat oven to 450 F. Place squash chunks and Brussels sprouts in bowl. Drizzle with 2 tablespoons olive oil, salt and pepper; gently toss well to combine. Spread vegetables out evenly onto baking sheet. Roast for 20 to 30 minutes, tossing gently once or twice throughout cooking, until caramelized. Sprinkle dried cranberries onto baking sheet during last 5 minutes of roasting. Remove from oven. Toss vegetables with remaining teaspoon of olive oil and allow to cool slightly while vinaigrette is prepared. In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt and pepper. Place roasted vegetables to large bowl. Pour vinaigrette over and gently toss. Serves 4.
Per serving: 240 calories; 5 grams protein; 30 grams carbohydrate; 14 grams fat (2 grams saturated); 8 grams fiber; 11 grams sugars (1 gram added); 280 milligrams sodium.
Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at firstname.lastname@example.org or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.