Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

INGREDIENTS

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

1 lb

Brussels sprouts

1/4 cup

Cranberries, dried unsweetened (or sweetened)

2 tsp

Dijon mustard

Black pepper, freshly ground

3/4 tsp

Kosher salt

2 pinches

Kosher salt

7 tsp

Olive oil, extra virgin

1 tbsp

Rice wine vinegar