Recipes and Links

Roasted Fall Veggies with Dried Cranberries and Dijon Mustard Dressing

Michelle L. brought in this delicious recipe to share. It is inspired by an idea from the beautifulplate.com

Serves: 4

Ingredients:

1 lb butternut squash, peeled and cut into 3/4-inch chunks

1 lb Brussels sprouts, stems trimmed and sliced lengthwise in half

2Tbsp Flying Olive Single Varietal of Choice Extra Virgin Olive Oil

Freshly ground black pepper

1/4 cup dried unsweetened (or sweetened) cranberries

Dijon Vinaigrette:

2 tsp Dijon mustard

1 Tbsp Flying Olive Sicilian Lemon White Balsamic Vinegar

2 Tbsp Flying Olive Single Varietal of Choice Extra Virgin Olive Oil

A pinch of kosher salt

Freshly ground black pepper

Directions:

Preheat the oven to 450 degrees. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2Tbsp of a Flying Olive Single Varietal of Choice Extra Virgin Olive Oil, and using your clean hands, toss them your until the oil is evenly distributed.

Sprinkle the vegetables evenly with 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).

Roast the vegetables at 450 degrees for 20 to 30 minutes, depending on the size of the veggies. Toss them gently 1 to 2 times during the roasting time to ensure that they caramelized evenly on all sides. In the last five minutes of roasting time, scatter the dried cranberries onto the veggies. When done, remove the baking sheet from the oven and allow them to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the Dijon mustard and Flying Olive Sicilian Lemon White Balsamic Vinegar. Slowly pour in the Flying Olive Single Varietal of Choice Extra Virgin Olive Oil, whisking continuously with your other hand, until the ingredients are well blended. Season with salt and pepper to taste.

Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

Submitted by Barb L.