Roasted Brussels Sprouts and Squash with dried cranberries and Dijon Vinagarette

Directions

1. Preheat the oven to 450 degrees Fahrenheit. Place butternut squash chunks and halved Brussels sprouts on large, foil-lined baking sheet. Drizzle them with the 2 TBS of extra virgin olive oil, and toss to evenly distribute the oil.
2. Sprinkle vegetables  with kosher salt and pepper, and toss again. Spread 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 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), tossing  gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.
4. Scatter 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 Dijon vinaigrette.
5. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in olive oil, whisking continuously, until the ingredients are emulsified. Season with salt and pepper to taste.
6. Gently place 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.