Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is an autumnal delight that beautifully balances sweet and savory flavors. Bursting with vibrant colors and textures, this salad features caramelized roasted vegetables drizzled in a tangy cranberry glaze. Perfect for holiday feasts or cozy gatherings, it promises to impress your guests while delivering a nutritious punch. Experience the warmth of seasonal produce with every bite of this stunning dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 1 cup dried cranberries (unsweetened)
- 3 tbsp olive oil
- 3 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 baking sheets with parchment paper.
- In a large bowl, combine butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt and pepper; toss to coat.
- Spread the vegetable mixture on the prepared baking sheets in a single layer. Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- While roasting, whisk balsamic vinegar, maple syrup, and cranberries in a saucepan over medium heat until cranberries soften and glaze thickens.
- Once roasted vegetables are done, transfer them to a serving bowl. Drizzle warm cranberry glaze over the top and toss gently to combine.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg