Ingredients:
20 pcs of Brussel Sprouts, cut into half
10 pcs of Brussel Sprouts, thinly sliced
1 small butternut, peeled and cubed
1/3 cups of sliced black olives
1/4 cup of cranberry
50gm sesame dressing
1/2 fresh lemon juice
2 tbsp + 2 tsp cup extra virgin olive oil
1/4 tsp black pepper
Instructions:
Preheat oven to 400 degree F (200 degree C)
Toss Brussel sprouts, and butternut with 2 tbsp of olive oil and spread out on baking sheet. Roast until squash is tender (about 20 mins).
Meanwhile, place the remaining olive oil, sesame dressing, lemon juice and black pepper in a bowl and mixed well.
In a salad bowl, add roasted Brussel sprouts, butternut together with the rest of fresh Brussel sprouts, cranberry and black olive and toss it with the sesame dressing.