Roasted Root Vegetables with Maple-Cider Vinaigrette

1 T. extra virgin olive oil

1 T. unsalted butter

1 t. honey

1 clove garlic, minced

1 small butternut squash, peeled, seeds removed and cut into ½ inch pieces

1 acorn squash, seeds removed and cut into ½ inch pieces

1 red onion, cut into rings

12 brussels sprouts, blanched and halved

¼ t. kosher salt

freshly cracked black pepper

12 fresh sage leaves

2 sprigs fresh rosemary

For dressing:

1 T. apple cider vinegar

½ t. Dijon mustard

1 small clove minced garlic

1 t. maple syrup

2 T. extra virgin olive oil

1. In a small saucepan heat oil, butter, honey and garlic until melted together.
2. Meanwhile preheat oven to 400 degrees.
3. Scatter all vegetables onto a large rimmed baking sheet. Pour mixture from saucepan over and toss with salt and pepper. Scatter sage and rosemary over the top.
4. Roast for about 30-35 minutes turning once.
5. Prepare dressing by whisking all ingredients together in a small bowl. When vegetables are done remove to a serving platter and drizzle with dressing.