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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
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Experience the vibrant flavors of fall with this delightful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Perfect for any occasion, this dish combines the earthy sweetness of roasted vegetables with a tangy cranberry glaze that enhances every bite. The bright colors and rich textures make it an eye-catching centerpiece for your table, whether it’s Thanksgiving dinner or a cozy weeknight meal. It’s quick to prepare and packed with nutrients, making it a family-friendly favorite that everyone will enjoy.

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 cup cranberry juice
  • 1/4 cup dried cranberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese, crumbled (optional)
  • 1/2 cup dried cranberries (for garnish)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and sweet potato cubes. Drizzle with olive oil, and sprinkle salt, pepper, and dried thyme. Toss until well-coated.
  3. Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until golden brown and fork-tender, stirring halfway through.
  4. While vegetables are roasting, make the cranberry glaze. In a small saucepan over medium heat, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar. Bring to a simmer for about 5 minutes until slightly thickened.
  5. Once the roasted vegetables are done, transfer them to a large serving bowl. Drizzle generously with the cranberry glaze while warm and toss gently to combine.
  6. Sprinkle crumbled goat cheese and extra dried cranberries on top before serving.

Nutrition

Find it online: https://easywithella.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-and-sweet-potato-salad/