Description
A vibrant mix of roasted squash, sweet potatoes, and Brussels sprouts drizzled with tangy cranberry glaze—perfect for fall gatherings or holiday tables.
Ingredients
2 cups butternut squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and pepper, to taste
1 cup fresh cranberries
3 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp ground cinnamon
2 tbsp chopped pecans (optional)
2 tbsp chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C).
Toss squash, sweet potato, and Brussels sprouts with olive oil, salt, and pepper. Spread on parchment-lined sheet and roast for 25–30 minutes, stirring once.
In a saucepan, combine cranberries, maple syrup, vinegar, mustard, and cinnamon. Simmer 8–10 minutes until cranberries burst and mixture thickens. Let cool 5 minutes.
Transfer roasted veggies to serving bowl. Drizzle with cranberry glaze and toss gently.
Top with pecans and parsley before serving. Serve warm or at room temperature.
Notes
Use carrots or parsnips as substitutes for sweet potato.
Add crumbled goat cheese or feta for richness.
Keep glaze and roasted veggies separate if making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
