Brussels Sprouts, Squash with Vinaigrette Dressing

Brussels sprouts is a cultivar of the cruciferous family, which includes cabbage, collard greens, and kale. The leafy green buds, resembles miniature cabbages that offshoot from a single thick stalk is an interesting vegetable! It has a slightly bitter taste when it is overcooked. Instead of steaming or boiling it, I am going to pan roast them and serve it with a medley of fruits and vegetables for color.

Ingredients: (serves 2)
¾ lb Brussels sprouts, trimmed and cut in half
1 small squash, cubed
½ cup sliced pancetta or bacon, diced
1 small red onion, sliced
½ cup dried cranberries
pepper to taste
2 Tbsp. olive oil
¼ cup Vinaigrette dressing of your choice
Method:
1. Preheat oven to 425°F.
2. In a skillet, heat some oil over medium heat and fry pancetta or bacon until crisp and golden brown. Drain on kitchen towel. Add some more oil, and fry the onions until soft and slightly brown. Toss in Brussels sprouts and mix to combine for about 5 minutes, then add in the squash. Stir to mix.
3. Roast the vegetables until they are cooked through and golden.

4. Remove and toss in cranberries. Transfer to platter and dress the top with remaining pancetta or bacon. Serve warm with dressing on the side.

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