That sounds like the perfect cozy-meets-fresh side dish. Here’s a balanced version that’s sweet, tangy, and just a little savory — great for fall dinners or holiday tables.
🍁 Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad
🛒 Ingredients
Vegetables
- 1 medium butternut squash, peeled & cubed
- 2 medium sweet potatoes, cubed
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- Salt & black pepper
Cranberry Glaze
- ½ cup whole berry cranberry sauce (or homemade)
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- Pinch cinnamon
- Optional: fresh thyme
Optional Add-Ins
- Toasted pecans or walnuts
- Dried cranberries
- Crumbled goat cheese or feta
- Baby arugula for serving
🔥 Instructions
1️⃣ Roast the Vegetables
- Preheat oven to 425°F (220°C).
- Toss squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper.
- Spread on a lined baking sheet in a single layer.
- Roast 25–35 minutes, flipping halfway, until caramelized and tender.
2️⃣ Make the Cranberry Glaze
In a small saucepan over low heat, whisk together cranberry sauce, maple syrup, Dijon, vinegar, olive oil, and cinnamon.
Simmer 3–5 minutes until slightly thickened.
3️⃣ Toss & Finish
- Transfer roasted vegetables to a large bowl.
- Drizzle with warm cranberry glaze.
- Toss gently to coat.
- Add nuts, cheese, or greens if using.
✨ Flavor Notes
- Sweet from maple & roasted sweet potatoes
- Tangy from cranberry & vinegar
- Earthy from Brussels sprouts
- Creamy contrast if adding goat cheese
🌟 Make It a Meal
Add:
- Roasted chicken
- Quinoa or farro
- Or sliced steak on top
If you’d like, I can also:
- Make it dairy-free & vegan (already mostly is)
- Turn it into a cold leftover-friendly salad
- Or create a spiced balsamic-cranberry version with deeper flavor
