Description
Seasonal harvest meets culinary magic in this mouthwatering cranberry-glazed roasted butternut squash, brussels sprouts, and sweet potato salad. Warm spices and tangy glaze elevate rustic vegetables into a delightful dish you’ll crave all winter long.
Ingredients
Scale
Main Ingredients (Vegetables):
- 2 cups (300 g / 10.6 ounces) butternut squash, peeled and cubed
- 2 cups (300 g / 10.6 ounces) sweet potatoes, peeled and cubed
- 2 cups (300 g / 10.6 ounces) Brussels sprouts, halved or quartered if large
Seasoning and Oil:
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Glaze and Toppings:
- ½ cup (120 ml / 4 fluid ounces) cranberry sauce (homemade or canned)
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
- ½ cup (50 g / 1.8 ounces) pecans, toasted
- ¼ cup (30 g / 1 ounce) dried cranberries
- ¼ cup (30 g / 1 ounce) crumbled feta cheese (optional)
- 2 cups fresh baby spinach or arugula (optional, for serving)
Instructions
- Prepare the oven environment by heating to 400F (200C), creating an ideal roasting atmosphere for the vegetable medley.
- Distribute butternut squash, sweet potatoes, and Brussels sprouts across a spacious baking sheet, ensuring maximum surface exposure.
- Enhance the vegetables with a luxurious olive oil drizzle, complemented by aromatic cinnamon, and seasoned with salt and pepper.
- Meticulously toss the vegetables to achieve a uniform, flavorful coating, then arrange in a single layer to promote even caramelization.
- Roast the vegetable ensemble for 25-30 minutes, rotating midway to ensure golden-brown edges and tender interiors.
- Simultaneously craft the cranberry glaze by combining fresh cranberries, maple syrup, and balsamic vinegar in a compact saucepan.
- Simmer the cranberry mixture over medium heat, stirring periodically, allowing the berries to burst and transform into a luscious, syrupy reduction.
- Transfer the roasted vegetables to a generous mixing bowl, creating a vibrant foundation for the dish.
- Cascade the crimson cranberry glaze over the warm vegetables, gently folding to ensure each morsel is elegantly coated.
- Elevate the salad’s complexity by sprinkling crumbled feta cheese and chopped nuts, introducing textural contrast and nutty undertones.
- Present the dish either warm or at ambient temperature, showcasing its versatility as a sophisticated side or standalone meal.
Notes
- Customize roasting time based on your oven’s performance and vegetable size to achieve perfect caramelization without burning.
- Select Brussels sprouts and butternut squash of similar sizes for even cooking and consistent texture throughout the dish.
- Swap feta cheese with vegan alternatives like nutritional yeast or cashew cheese for dairy-free dietary needs.
- Enhance nutrient density by adding protein-rich ingredients such as quinoa, roasted chickpeas, or grilled tempeh for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks.
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 5 mg