This week in the GFGF theme of Vegetables, I chose Brussels Sprouts. Here is the recipe I used for Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette if you would like the recipe to make it for yourself: click here.
The ingredients: Brussels sprouts, butternut squash, olive oil, salt, pepper, dried cranberries, Dijon mustard, and rice wine vinegar.
Brussels sprouts seem to continually get a bad rap. I don’t understand why, they are one of my favorite green vegetables. Mark won’t touch them and was completely appalled when I first tried to serve them to him when we were first married. Time has not endeared them to him. When the boys were at home, I had help eating them, now I’m on my own.
This recipe is very easy with the vegetables roasting in the oven while you make the dressing, also very easy. The taste was wonderful, that little kick of mustard with these vegetables was just perfect. Would Mark eat them? No, of course not, but I didn’t mind as I had leftovers for other times all to myself. I will keep this recipe within easy reach, definitely worthy of a repeat.
To see what the others made with their Brussels Sprouts, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike.
Next up are Vegetables featuring Sweet Potatoes chosen by Peggy, posting date on September 24. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.