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 or plant-based alternative, crumbled
- 1/2 cup dried cranberries, for garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt, pepper, and thyme; toss to coat.
- Spread vegetables on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown.
- Meanwhile, prepare the cranberry glaze by simmering cranberry juice, honey (or maple syrup), and balsamic vinegar in a saucepan until slightly thickened.
- Once roasted, mix vegetables with dried cranberries in a large bowl. Drizzle with glaze and toss gently.
- Serve topped with crumbled goat cheese or plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 5mg