Description

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

Ingredients:
For the Roasted Vegetables:

1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tbsp olive oil
Salt and pepper, to taste
1 tsp dried thyme
For the Cranberry Glaze:

½ cup cranberry juice
¼ cup dried cranberries
2 tbsp honey or maple syrup
1 tbsp balsamic vinegar
For the Finishing Touch:

4 oz goat cheese, crumbled
½ cup dried cranberries (for garnish)
1 tbsp fresh parsley, chopped (optional)
Directions:

Roast the Vegetables: Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
Prepare the Cranberry Glaze: In a saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Simmer over medium heat for 8-10 minutes, stirring occasionally, until it thickens into a glaze.
Assemble the Salad: Place roasted vegetables in a large serving bowl. Drizzle with cranberry glaze and gently toss. Sprinkle with goat cheese and extra dried cranberries.
Serve: Garnish with parsley, if desired, and serve warm.
Prep Time: 40 minutes
Kcal: 320 per serving