Cranberry-Glazed Roasted Vegetables

Name: Cranberry-Glazed Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 1/2 cup dried cranberries (for garnish); 1 tablespoon fresh parsley, chopped (optional)

3 steps

Prep:15minCook:30min

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Updated at: Tue, 19 Nov 2024 17:16:20 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories428.4 kcal (21%)

Total Fat17.3 g (25%)

Carbs62.8 g (24%)

Sugars35 g (39%)

Protein12 g (24%)

Sodium318.6 mg (16%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1butternut squash

small, peeled and cubed

1 lbbrussels sprouts

trimmed and halved

2sweet potatoes

medium, peeled and cubed

3 tablespoonsolive oil

1 teaspoondried thyme

½ cupcranberry juice

¼ cupdried cranberries

2 tablespoonshoney

or maple syrup

1 tablespoonbalsamic vinegar

4 ozgoat cheese crumbled

½ cupdried cranberries

for garnish

1 TablespoonFresh Parsley

Chopped, Optional

Instructions

Step 1

ROAST THE VEGETABLES Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2

PREPARE THE CRANBERRY GALZE While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3

ASSEMBLE THE SALAD Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top. Garnish with fresh parsley, if desired, and serve warm.