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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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Get ready to wow your taste buds with this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad! This dish is the perfect blend of sweet, savory, and tangy flavors that will make your meal unforgettable. It’s a delightful addition to any table, ideal for gatherings or simply as a wholesome side that embodies the essence of fall.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup cranberry sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Toss the Vegetables

In a large bowl, toss together the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper until well coated. Spread the mixture evenly on the prepared baking sheet.

Step 3: Roast the Vegetables

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Halfway through the cooking time, give them a good toss to ensure even cooking until they are golden and tender.

Step 4: Prepare the Cranberry Glaze

While the vegetables are roasting, combine the cranberry sauce, balsamic vinegar, and maple syrup in a saucepan over low heat. Stir frequently until the glaze is smooth and slightly thickened.

Step 5: Combine and Serve

Once the roasted vegetables are done, remove them from the oven and drizzle with the cranberry glaze. Toss gently to ensure all the veggies are coated in the glaze before serving warm.

Notes

Serving Suggestion

This salad is best served warm as a side dish or a main course.

Variations

Feel free to add nuts, such as pecans or walnuts, for an extra crunch or dried cranberries for additional sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Dietary Options

This salad is vegan and gluten-free, making it suitable for various dietary preferences.

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