Description
Cranberry-glazed roasted butternut squash, Brussels sprouts, and sweet potato salad creates a festive harmony of seasonal flavors. Harvest-inspired ingredients blend perfectly for a delightful side dish packed with colorful nutrition.
Ingredients
Scale
- 2 cups (300 g / 10.6 oz) butternut squash, peeled and cubed
- 2 cups (300 g / 10.6 oz) sweet potatoes, peeled and cubed
- 2 cups (300 g / 10.6 oz) Brussels sprouts, halved or quartered if large
- 3 tbsps olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ cup (120 ml / 4 fl oz) cranberry sauce (homemade or canned)
- 2 tbsps maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp orange zest
- ½ cup (50 g / 1.8 oz) pecans, toasted
- ¼ cup (30 g / 1 oz) dried cranberries
- ¼ cup (30 g / 1 oz) crumbled feta cheese (optional)
- 2 cups fresh baby spinach or arugula (optional, for serving)
Instructions
- Oven Preparation: Preheat the oven to 400F (200C), creating an optimal roasting environment for the vegetable medley.
- Vegetable Arrangement: Spread butternut squash, sweet potatoes, and Brussels sprouts on a large baking sheet, ensuring maximum surface exposure for even roasting.
- Seasoning Technique: Drizzle vegetables with olive oil, sprinkle cinnamon, salt, and pepper, then thoroughly toss to achieve a uniform, flavorful coating.
- Roasting Process: Arrange vegetables in a single layer and roast for 25-30 minutes, rotating midway to ensure golden-brown edges and tender interiors.
- Cranberry Glaze Creation: In a saucepan, combine cranberries, maple syrup, and balsamic vinegar, simmering over medium heat until the mixture reduces to a luscious, syrupy consistency.
- Final Assembly: Transfer roasted vegetables to a mixing bowl, pour the vibrant cranberry glaze over the warm vegetables, and gently fold to coat evenly.
- Garnish and Serve: Sprinkle crumbled feta cheese and chopped nuts over the dish, creating a textural contrast. Serve warm or at room temperature as a sophisticated side or standalone meal.
Notes
- Optimize Roasting Technique: Ensure vegetables are cut into uniform sizes to guarantee even cooking and perfect caramelization.
- Manage Moisture Control: Pat vegetables dry before roasting to prevent steaming and achieve crispy, golden-brown edges.
- Balance Glaze Consistency: Monitor cranberry sauce while simmering, stirring frequently to prevent burning and create a smooth, glossy reduction.
- Enhance Dietary Adaptability: Swap feta with nutritional yeast for vegan version or use alternative nuts for different flavor profiles and allergy considerations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks.
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 210
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 5 mg