Description

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and delectable dish that combines the earthy sweetness of roasted vegetables with a tangy cranberry glaze. This salad not only looks stunning on any festive table but also bursts with flavor in every bite. Perfect for holiday gatherings or a comforting family dinner, it will leave your guests wanting more as they savor the delightful blend of textures and colors.

Ingredients

Scale

2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
2 medium sweet potatoes, cubed
1 cup fresh or frozen cranberries
3 tbsp olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare vegetables: cube butternut squash and sweet potatoes; halve Brussels sprouts.
In a bowl, combine vegetables; drizzle with olive oil and toss to coat evenly.
Season with salt and pepper. Spread on the baking sheet.
Roast for 25-30 minutes until tender and caramelized, stirring halfway.
Meanwhile, make the glaze by cooking cranberries, maple syrup, Dijon mustard, and a splash of water over medium heat until cranberries burst into a sauce.
Combine roasted vegetables in a serving bowl with cranberry glaze; toss gently before serving.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 10g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg

Keywords: Fresh ingredients yield better flavor; opt for seasonal produce. For added crunch, consider tossing in nuts like walnuts or pecans. Leftovers can be enjoyed cold or warm; store in an airtight container for up to three days.