1 head of cauliflower
2 pints of brussels sprouts
4 T. balsamic vinegar
1 T. olive oil
salt and pepper

4 1/2 cups chicken or vegetable broth
1 medium butternut squash, chopped into cubes
2 T. olive oil
3 T. butter (cut in two pieces)
3 cloves of garlic, minced
1 large yellow onion, chopped
1 1/2 cups arborio rice
1 cup dry white wine
Salt and pepper
1 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Cut cauliflower into bite sized florets and cut trimmed brussels sprouts in half. In a mixing bowl, toss the cauliflower and brussels sprouts with the balsamic vinegar, olive oil, salt and pepper. Roast on a foil-lined sheet pan for 20 minutes, stir the mixture, and then roast for another 10 minutes. While vegetables are roasting, bring 2 cups of broth to a boil in a large sauce pan. When boiling, put a steamer basket in the bottom and layer in the butternut squash cubes, cover and steam until fork tender, about five minutes. Mash or puree the butternut squash (I mashed this time and left some bite sized pieces but decided I prefer the smoother texture when I pureed the squash in the past). To the saucepan with the steaming liquid, add the remaining 2 1/2 cups of broth and squash. Simmer to warm on low heat. Meanwhile, in a large dutch oven or pot, heat olive oil and melt in half of the butter. When butter is melted, sauté chopped onion and garlic, until the onions are translucent. Add the rice and stir until rice is translucent. Add the white wine and stir until evaporated. One cup at a time, add warm stock to rice pot. Deep stir until most recent cup of stock is absorbed, follow up with another ladleful until the rice is tender. Stir in remaining butter and half of the parmesan cheese before enjoying.