How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

 

Embrace the flavors of fall with this vibrant and satisfying salad. Sweet roasted butternut squash and sweet potatoes are paired with caramelized Brussels sprouts, all tossed in a tangy cranberry glaze and finished with creamy goat cheese and a pop of dried cranberries. It's the perfect balance of sweet, savory, and tart.

Yields: 4-6 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Roasted Vegetables:

• 1 small butternut squash, peeled and cubed (about 1 lb)

• 2 medium sweet potatoes, peeled and cubed

• 1 lb Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Cranberry Glaze:

• ½ cup cranberry juice

• ¼ cup dried cranberries

• 2 tablespoons honey or maple syrup

• 1 tablespoon balsamic vinegar

For Assembly:

• 4 oz goat cheese, crumbled

• ½ cup dried cranberries

• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Roast the Vegetables:

• Preheat your oven to 400°F (200°C).

• In a large bowl, combine the cubed butternut squash, sweet potatoes, and halved Brussels sprouts.

• Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper. Toss until all the vegetables are evenly coated.

• Spread the vegetables in a single layer on one or two large, rimmed baking sheets.

• Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.

2. Prepare the Cranberry Glaze:

• While the vegetables are roasting, combine the cranberry juice, ¼ cup dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan.

• Bring to a simmer over medium heat, then reduce the heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the liquid has reduced and thickened to a syrupy glaze.

• Remove from heat and set aside. (It will continue to thicken as it cools).

3. Assemble the Salad:

• Transfer the warm roasted vegetables to a large serving platter or bowl.

• Drizzle the cranberry glaze over the vegetables and toss gently to coat.

• Top generously with crumbled goat cheese, the remaining ½ cup of dried cranberries, and a sprinkle of fresh parsley.

4. Serve:

• Serve the salad immediately while warm. Enjoy as a hearty side dish or a light vegetarian main course.

Chef's Notes:

• For a Crispy Texture: For extra-crispy Brussels sprouts, place them on the baking sheet cut-side down and give them a 5-minute head start before adding the other vegetables.

• Make it a Main Course: Add a protein like grilled chicken, roasted chickpeas, or toasted pecans for a more complete meal.

• Make-Ahead Tip: The vegetables can be roasted and the glaze can be prepared a day in advance. Store separately in the refrigerator. Reheat the vegetables in the oven and warm the glaze gently before assembling.