Make the Orange Maple Dijon Vinaigrette. In a mason jar or small bowl, combine 2 tbsp of Blood Orange Olive Oil, 2 tsp Vermont Maple Dark Balsamic, 1 tsp dijon mustard, salt and pepper. Whisk or shake the jar until fully emulsified! Set aside for later.
Preheat oven to 400°F. Line a large sheet pan with foil or parchment paper for easier cleanup.
Add the brussels sprouts and butternut squash to the sheet pan. Drizzle the veggies with 2 tbsp of Blood Orange Olive Oil and season generously with salt and pepper. Toss to coat and roast the veggies for 30-35 minutes.
Remove the veggies from the oven. Add 1 tbsp of Vermont Maple Dark Balsamic and toss again. Return to the oven for an additional 5-10 minutes to allow the balsamic to caramelize. The veggies should be fork tender.
While the veggies toast, add the 1 additional tsp of Blood Orange Olive Oil to a skillet. Sauté the shallot over low-medium heat for 2-3 minutes or until they become soft and fragrant. Add a pinch of salt and set aside.
Once the veggies are cooked to your liking, add the dried cranberries, pepitas, and sautéed shallots to the sheet pan.
Drizzle the Orange Maple Dijon Vinaigrette over everything and toss to coat. Serve immediately and enjoy!
(This dish can be prepped ahead of time for easy serving. The roasted vegetables can be made for a day or two beforehand. Rewarm and toss in the vinaigrette when ready to serve!)
4 servings