Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

INGREDIENTS

1 lb

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

1 lb

Brussels Sprouts, stems trimmed and sliced lengthwise in half

2 tbsp

extra virgin olive oil + 1 teaspoon

3/4 tsp

kosher salt

freshly ground black pepper

1/4 cup

dried unsweetened (or sweetened) cranberries

2 tsp

Dijon mustard

1 tbsp

rice wine vinegar (or rice vinegar)

2 tbsp

extra virgin olive oil

2 pinches

kosher salt

freshly ground black pepper