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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I’ve always loved the tart taste of cranberries. And we’re all also always looking for a way to give roasted vegetables a new twist. Now, cranberries and roasted veggies go together with Cranberry Fusion Dressing.
1 large butternut squash, peeled, seeded, and cubed
16 ounces Beleaf Frozen Broccoli, thawed
16 ounces Beleaf Frozen Cauliflower, thawed
15 pearl onions, peeled (or 1 large onion, cubed)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh cranberries
3 tablespoons vinegar (gluten-free if needed)
2 tablespoons water
2 tablespoons Gefen Olive Oil
2 cloves garlic
2 tablespoons sugar (or sweetener)
1/2 teaspoon salt
1/2 teaspoon Gefen Oregano
dash of black pepper
Preheat oven to 425 degrees Fahrenheit. Grease two baking sheets.
Spread butternut squash on one baking sheet. Combine broccoli, cauliflower, and pearl onions on the second baking sheet. Spray both sheets of vegetables with cooking spray. Then sprinkle with salt and pepper.
Bake butternut squash for 20 minutes. Bake broccoli mixture for 10 minutes.
Meanwhile prepare the cranberry dressing. In a tall container, combine all dressing ingredients. Use an immersion blender to blend together. (Alternately, you can use your food processor). Do not overblend (you want some chunky pieces of cranberry to remain).
Drizzle dressing over roasted vegetables as soon as they come out of the oven. Serve warm.
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