Roast Butternut Squash and Brussels Sprouts

seriouseats.com

Darwin

subheading: For the Brussels Sprouts and Squash:

1 pound (453g) butternut squash, peeled, seeded, and cut into ½-inch cubes

1 pound (453g) Brussels sprouts, trimmed and cut in half lengthwise

2 tablespoons (30ml) extra-virgin olive oil

Freshly ground black pepper, to taste

1 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume

½ teaspoon ground cumin

¼ teaspoon baking soda

subheading: For the Dressing:

2 tablespoons (30ml) extra-virgin olive oil

2 tablespoons (30ml) fresh lemon juice (from 1 lemon)

1 tablespoon (15ml) honey

1 medium garlic clove, peeled and minced or grated

1 teaspoon whole black peppercorns

½ teaspoon whole cumin

½ teaspoon whole coriander

½ teaspoon black or brown mustard seeds

½ cup (10 g) finely chopped cilantro leaves and tender stems, stems and leaves

¼ cup (5 g) finely chopped dill leaves and tender stems, stems and leaves

1 mild green chile, such as jalapeño or serrano, stemmed, seeded, and minced

Kosher salt

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