1. Preheat oven to 450° F. Position the oven racks in the upper and lower thirds of the oven.
2. While the oven preheats, make the vinaigrette. Combine the Dijon mustard, apple cider vinegar, olive oil, and salt in a small bowl and whisk until well combined. Set aside.
3. Once the oven is preheated, place a large rimmed baking sheet on the top rack for 3 minutes. Note: There should be plenty of room for the sprouts to properly roast; if they are crowded, use two baking sheets and place them on the upper and lower racks.
4. Remove the baking sheet(s) from the oven, place one tablespoon coconut oil in the center and use a spatula to spread it as it melts, coating the entire pan (if using two pans, evenly divide the tablespoon of oil between both). Add the Brussels sprouts to the pan and spread them out. Place on the top rack and roast for 10-15 minutes (check at 10 minutes to prevent burning). Remove from the oven and stir/turn to ensure even cooking and place back in the oven for an additional 5 minutes. After 5 minutes, remove the pan again, add the remaining tablespoon of coconut oil to the center of the pan. With the spatula, move the Brussels sprouts around the pan to spread the coconut oil as it melts. Add the butternut squash, spreading it out evenly. Place on the lower rack and bake for another 10 minutes. Note: If using two baking sheets, switch them from the top to bottom racks about halfway through cooking time.
5. While the vegetables roast, toast the pecans. Place a skillet on the stovetop over medium heat and add the pecans. Stir frequently until they are fragrant and one shade darker than they were. Do not leave unattended; watch carefully until done.
6. Remove the Brussels sprouts and squash from the oven, drizzle the dressing over the top and toss to coat. Scatter the dried cranberries and toasted pecans evenly over the vegetables and season with salt; gently toss to mix. Transfer to a serving dish and serve while hot.
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Denver - Design District - Alameda and Broadway