Ingredients
Scale
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 10 oz butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 cup toasted pecans (optional, for garnish)
Instructions
- Preheat 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 baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through until tender and caramelized.
- While vegetables roast, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan.
- Simmer over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
- Transfer roasted vegetables to a large serving bowl and drizzle with cranberry glaze; toss gently to coat.
- Top salad with crumbled goat cheese, dried cranberries, toasted pecans if using, and parsley for garnish.
- Serve warm.
Notes
To add crunch, include toasted pecans as a garnish. Goat cheese can be substituted with feta for a different flavor. For a more intense sweet-tart glaze, use pure 100% cranberry juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad / Side Dish
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 12mg