Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Introduction

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is one of those recipes that has a perfect balance of sweet, savory, and tangy flavors. I first tried it at a family gathering, and it quickly became a crowd favorite. The roasted vegetables—caramelized butternut squash, crispy Brussels sprouts, and tender sweet potatoes—are perfectly complemented by the tart cranberry glaze and the creamy richness of goat cheese. Each bite is a burst of flavor, with the sweetness of honey and cranberry, the savory depth from the vegetables, and the tangy creaminess of goat cheese. It’s a dish that works well for both weeknight dinners and holiday celebrations. Whether you’re serving it as a side or a main, it’s sure to impress everyone at the table.

Ingredients

For the Roasted Vegetables:

• 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

For the Cranberry Glaze:

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For the Finishing Touch:

• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme until everything is well coated.
3. Spread the vegetables in a single layer on a large baking sheet, ensuring that they are not overcrowded to allow for even roasting.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. They should have a nice golden-brown color with crispy edges.

Step 2: Prepare the Cranberry Glaze

1. While the vegetables are roasting, make the cranberry glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
2. Bring the mixture to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens into a glaze consistency.

Step 3: Assemble the Salad

1. Once the vegetables are roasted and caramelized, transfer them to a large serving bowl.
2. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat the vegetables evenly with the glaze.
3. Sprinkle the crumbled goat cheese and extra dried cranberries on top for added flavor and texture.

Step 4: Serve

1. If desired, garnish with fresh parsley for a burst of color and freshness.
2. Serve warm, and enjoy the delightful combination of roasted vegetables, tangy glaze, and creamy goat cheese.

Nutrition Facts

• Servings: 4-6
• Calories per serving: 250
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Sugar: 17g
• Protein: 5g
• Sodium: 200mg
• Cholesterol: 20mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve

• As a Side Dish: Serve this salad alongside roasted meats like turkey, chicken, or pork for a festive meal.
• For a Light Meal: This salad also makes a great light main dish when paired with a side of quinoa or a simple green salad.
• Holiday Table: This dish is perfect for holiday gatherings like Thanksgiving, Christmas, or other special occasions due to its vibrant color and seasonal flavors.
• As a Starter: Serve in smaller portions as a starter or appetizer before a main course.

Additional Tips

1. Uniform Cutting: To ensure even cooking, try to cut the butternut squash, sweet potatoes, and Brussels sprouts into similar sizes so they roast at the same rate.
2. Herb Substitutes: If you don’t have dried thyme, rosemary works as an excellent substitute and adds a lovely fragrance to the vegetables.
3. Crispier Vegetables: For even crispier vegetables, you can broil the vegetables for the last 2-3 minutes of roasting.
4. Sweetness Adjustment: You can adjust the sweetness of the cranberry glaze by increasing or decreasing the amount of honey or maple syrup, depending on your preference.
5. Fresh Cranberries: If you prefer fresh cranberries for the glaze, you can use about 1/2 cup of fresh cranberries, but be sure to cook them longer to soften.

Recipe Variations

• Add Nuts: For extra crunch and flavor, you can add toasted nuts like walnuts or pecans to the salad.
• Vegan Version: To make this recipe vegan, skip the goat cheese and use a dairy-free cheese alternative or omit the cheese entirely.
• Add More Greens: You can add some fresh spinach or arugula to the salad for an added layer of freshness and color.
• Maple-Glazed: Swap out the honey for maple syrup in both the glaze and as a drizzle on the roasted vegetables for a deeper, earthy sweetness.

Serving Suggestions

• Protein Pairing: Pair with roasted chicken, turkey, or grilled fish to create a balanced meal.
• Cheese Pairing: If you prefer a more intense flavor, you can use blue cheese or feta in place of goat cheese for a different twist.
• Complementary Side Dishes: Serve with mashed potatoes, wild rice, or a simple green vegetable like steamed broccoli to complete the meal.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The roasted vegetables will soften, but the flavors will still be delicious.
• Freezing: While this salad is best enjoyed fresh, you can freeze the roasted vegetables and cranberry glaze separately for up to 1 month. Reheat the vegetables in the oven and the glaze on the stovetop before assembling the salad.
• Reheating: To reheat, place the vegetables in a preheated oven at 350°F for about 10 minutes, and warm the cranberry glaze in a small saucepan.

FAQ Section

1. Can I use frozen vegetables instead of fresh?
   While fresh vegetables give the best texture, you can use frozen vegetables if needed. Just be sure to thaw and pat them dry before roasting.
2. Can I make the glaze ahead of time?
   Yes, you can prepare the cranberry glaze a day or two ahead of time. Just store it in the refrigerator and warm it slightly before using.
3. Can I substitute other vegetables for the sweet potatoes or Brussels sprouts?
   Absolutely! You can swap out the sweet potatoes for carrots, parsnips, or even cauliflower. As for Brussels sprouts, you can try using kale or another hearty green.
4. What can I use if I don’t have balsamic vinegar?
   If you don’t have balsamic vinegar, you can substitute with apple cider vinegar or red wine vinegar, though the flavor will be slightly different.
5. Can I add fresh herbs to the roasted vegetables?
   Yes, fresh herbs like thyme, rosemary, or sage can be added to the vegetables before roasting for an added layer of flavor.
6. How can I make this dish spicier?
   Add a pinch of cayenne pepper or chili flakes to the cranberry glaze or the vegetables before roasting for a spicy kick.
7. Can I skip the goat cheese?
   If you’re not a fan of goat cheese, you can substitute with feta or even Parmesan for a different flavor.
8. How can I make this salad sweeter?
   You can increase the amount of honey or maple syrup in the glaze for a sweeter flavor, or drizzle more honey on top before serving.
9. Can I make this dish in advance?
   Yes, you can prepare the roasted vegetables and cranberry glaze ahead of time and assemble the salad right before serving.
10. Can I serve this salad cold?
    While this salad is typically served warm, you can serve it chilled if you prefer. The flavors still work well at a cooler temperature.

Conclusion

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese is a beautifully balanced dish that brings together the sweetness of roasted vegetables, the tang of cranberry, and the richness of goat cheese. It’s an ideal choice for any occasion, from weeknight meals to holiday feasts. Whether you’re looking for a vegetarian main or a vibrant side dish, this recipe is sure to impress. The combination of flavors and textures, along with the simplicity of preparation, makes this dish a new favorite in our household, and I’m sure it will become one in yours too.

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