Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and delicious dish that perfectly blends sweet and savory flavors. This colorful salad features roasted veggies enhanced by a tangy cranberry glaze, making it a delightful addition to any meal. With its crunchy texture and rich tastes, it’s ideal for holiday gatherings or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 lb fresh Brussels sprouts, trimmed and halved
- 1 cup dried cranberries
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- In a large bowl, combine the butternut squash, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt and pepper; toss to coat evenly.
- Spread the vegetables on the baking sheets in a single layer. Roast for 25-30 minutes until tender and caramelized.
- While roasting, mix balsamic vinegar and maple syrup in a small bowl until combined.
- Once roasted, transfer vegetables to a serving bowl, add dried cranberries, drizzle with the balsamic glaze, and gently toss everything together.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg