Description
A delightful blend of roasted butternut squash, Brussels sprouts, and sweet potatoes, drizzled with a tart cranberry glaze.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and cubed
- 1 cup fresh or dried cranberries
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash, Brussels sprouts, and sweet potato with half of the olive oil, salt, and pepper in a large bowl. Spread the mixture on a large baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
- Prepare the cranberry glaze by combining the cranberries, balsamic vinegar, maple syrup, and remaining olive oil in a small saucepan. Cook over medium heat until the cranberries start to pop and the mixture thickens slightly, about 5-7 minutes.
- Drizzle the cranberry glaze over the roasted vegetables and toss to combine after removing them from the oven.
- Sprinkle with crumbled feta cheese and chopped walnuts just before serving, if desired.
Notes
Cut vegetables into uniform pieces for even cooking and avoid overcrowding the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 5mg