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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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Indulge in the flavors of fall with this delightful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This vibrant dish is a feast for the eyes and the palate, featuring caramelized butternut squash and sweet potatoes that beautifully complement the crispy Brussels sprouts. Drizzled with a tangy cranberry glaze, this salad is not only delicious but also packed with nutrients. Perfect for weeknight dinners or holiday gatherings, it caters to all tastes, making it a family favorite. Plus, it’s quick and easy to prepare, ensuring you can enjoy its seasonal goodness without spending hours in the kitchen.

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

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash and sweet potatoes; trim and halve the Brussels sprouts.
  2. In a bowl, toss the vegetables with olive oil, salt, pepper, and thyme. Spread evenly on a parchment-lined baking sheet.
  3. Roast for about 30 minutes, stirring halfway through until golden brown.
  4. In a saucepan over medium heat, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar; simmer until slightly thickened.
  5. Transfer roasted vegetables to a serving bowl; drizzle with warm glaze and toss gently before garnishing.

Nutrition

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