Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes Ingredients 1 large butternut squash, peeled, seeded, and cubed 1 pound Brussels sprouts, trimmed and halved 2 large sweet potatoes, peeled and cubed 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup maple syrup 1/4 cup cranberry sauce Fresh cranberries and goat cheese, for garnish Instructions: Preheat Oven: Preheat your oven to 425°F (220°C). Prepare Vegetables: Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast Vegetables: Roast in the preheated oven for 25-30 minutes, or until tender and slightly browned. Make the Glaze: In a small saucepan, combine the maple syrup and cranberry sauce. Bring to a simmer over medium heat and cook until thickened. Glaze the Vegetables: Remove the vegetables from the oven and drizzle with the cranberry glaze. Toss to coat. Serve: Serve immediately, garnished with fresh cranberries and goat cheese. Enjoy your delicious and healthy side dish! Tip: For a more intense flavor, add a pinch of cinnamon or nutmeg to the glaze.