Print

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the vibrant flavors of fall with our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This colorful dish combines the earthy sweetness of roasted butternut squash and sweet potatoes with the slight bitterness of Brussels sprouts, all drizzled with a tangy cranberry glaze that ties everything together beautifully. Perfect as a side for holiday gatherings or as a nutritious main dish for weeknight dinners, this salad is both delicious and visually appealing. Packed with vitamins and fiber, it’s a healthy choice that everyone will love. Customize it easily by adding your favorite nuts or substituting ingredients based on seasonal availability.

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
  • 4 oz goat cheese, crumbled
  • 1/2 cup dried cranberries (for garnish)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with olive oil, season with salt, pepper, and dried thyme; toss until coated.
  3. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
  4. Meanwhile, prepare the cranberry glaze by simmering cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a saucepan until slightly thickened.
  5. Once vegetables are roasted, transfer them to a serving bowl. Drizzle with glaze and toss gently. Garnish with crumbled goat cheese and additional dried cranberries.

Nutrition

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