Description
A delightful fusion of flavors capturing the essence of fall.
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 – or fresh thyme
- 1/2 cup cranberry juice – 100% juice
- 1/4 cup dried cranberries – finely chopped
- 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
- Start your culinary adventure by preheating your oven to a toasty 400°F (200°C). This temperature is essential for achieving perfectly roasted veggies that are tender on the inside and crisp on the outside.
- In a large mixing bowl, combine your cubed butternut squash, Brussels sprouts, and sweet potatoes. Drizzle them with olive oil, then season generously with salt, pepper, and dried thyme. Toss everything together until the vegetables are well-coated in the olive oil and seasonings. This step is crucial, as the oil helps to caramelize the veggies during roasting, enhancing their natural sweetness.
- Spread the seasoned vegetables in a single layer on a large baking sheet. For optimal roasting, avoid crowding the pan, as this can lead to steaming instead of caramelizing. Roast your veggies in the preheated oven for 25–30 minutes, but be sure to stir them halfway through cooking to ensure even browning. You’ll know they are done when they’re fork-tender and have developed a beautiful golden-brown color.
- While your vegetables are roasting, it’s time to make the delicious cranberry glaze. In a small saucepan over medium heat, combine the cranberry juice, finely chopped dried cranberries, honey (or maple syrup), and balsamic vinegar. Let this mixture come to a gentle simmer and cook for 8–10 minutes, allowing it to thicken slightly. This glaze adds a tantalizing touch to your salad, enhancing both flavor and presentation.
- Once the vegetables are roasted to perfection, transfer them to a large bowl and drizzle the cranberry glaze over the top. Gently toss everything to ensure every piece is coated in that flavorful glaze. Finally, sprinkle crumbled goat cheese and additional dried cranberries on top for that final touch. If you desire, finish with a sprinkle of fresh parsley for color and freshness. Serve your warm salad and watch as everyone at the table digs in with glee!
Notes
Make sure to check the doneness of the vegetables routinely to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 400 mg
- Protein: 6 g