Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
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Pam Stephenson Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
Ingredients:
For the Roasted Vegetables:
1 large butternut squash, peeled, seeded, and cubed
1 pound Brussels sprouts, trimmed and halved
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Cranberry Glaze:
1/2 cup cranberry sauce
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
For the Salad:
1 cup fresh cranberries
1/4 cup crumbled goat cheese
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Instructions:
Preheat oven: Preheat oven to 425°F (220°C).
Prepare vegetables: Toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, thyme, salt, and pepper on a baking sheet.
Roast vegetables: Roast in preheated oven for 25-30 minutes, or until tender and slightly browned.
Make cranberry glaze: In a small saucepan, combine cranberry sauce, balsamic vinegar, and maple syrup. Bring to a simmer and cook for 5 minutes, or until thickened.
Assemble salad: In a large bowl, combine roasted vegetables, cranberries, goat cheese, and parsley.
Dress salad: Drizzle with cranberry glaze and season with salt and pepper to taste.
Serve immediately and enjoy!
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