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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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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and wholesome dish that perfectly captures the essence of fall. This delightful salad combines the sweetness of roasted butternut squash and sweet potatoes with the earthy flavors of Brussels sprouts, all drizzled with a tangy cranberry glaze. Easy to prepare and visually stunning, this recipe is ideal for busy weeknight dinners or festive gatherings. Packed with nutrients and bursting with flavor, it’s a guilt-free addition to your table that will have everyone asking for seconds.

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
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese or plant-based alternative
  • 1/2 cup dried cranberries for garnish
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare the vegetables by peeling and cubing the butternut squash and sweet potatoes, then halving the Brussels sprouts.
  2. Toss the vegetables in a large bowl with olive oil, salt, pepper, and dried thyme. Spread them out on a lined baking sheet.
  3. Roast for about 30 minutes until golden brown.
  4. While roasting, combine cranberry juice, honey or maple syrup, and balsamic vinegar in a saucepan over medium heat; simmer until slightly thickened.
  5. Once veggies are done, let cool slightly before mixing in a large bowl with the glaze and topping with goat cheese and additional cranberries.

Nutrition

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