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Roasted Brussel Sprouts, Butternut Squash, and Cauliflower with Horseradish Dressing
DELISH KNOWLEDGE(1)15Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup butternut squash (cubed)
- 2 cups Brussels sprouts (sliced)
- 2 cups cauliflower (chopped)
- 2 Tbsp. olive oil
- salt
- freshly ground pepper
- 1 can white beans (drained and rinsed)
- 1/4 cup dried cranberries
- 2 Tbsp. toasted pine nuts
- 1/8 cup rice vinegar (unseasoned)
- 1 Tbsp. prepared horseradish (or grated fresh)
- 1 garlic clove (small)
- 1/4 cup extra-virgin olive oil
- salt
- freshly ground pepper
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Reviews(1)
Stewart 2 years ago
This one was a real surprise! Wasn't sure how combining roasted vegetables, beans, dried cranberries & a horseradish sauce would turn out. But I found they all went well together & I really liked the different but tasty horseradish sauce. (It seemed like I was adding a
large amount of horseradish, 1 heaping tbsp, but it's flavor was mild & not at all hot like horseradish can be) Just make sure that the roasted vegetables & beans are firm, not mushy.