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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

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This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a warm, hearty dish that combines roasted winter vegetables with a sweet-tart cranberry glaze. It’s perfect as a festive side or a vegetarian main for holiday gatherings or cozy meals.

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 cups sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup dried cranberries
  • 1 cup fresh or frozen cranberries
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 cup chopped pecans or walnuts
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
  2. Spread the vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
  3. While the vegetables roast, prepare the cranberry glaze. In a small saucepan, combine fresh cranberries, maple syrup, balsamic vinegar, and Dijon mustard. Cook over medium heat for about 10 minutes, until cranberries burst and the glaze thickens.
  4. Remove glaze from heat and let it cool slightly to thicken more.
  5. Transfer the roasted vegetables to a large bowl. Drizzle with the cranberry glaze and toss gently to coat.
  6. Top with dried cranberries, chopped nuts, and parsley if using. Serve warm or at room temperature.

Notes

  • Roast vegetables in a single layer to avoid steaming.
  • Make the cranberry glaze ahead and store in the fridge for up to 3 days.
  • Add cooked quinoa or wild rice to turn it into a full meal.
  • Top with crumbled goat cheese or feta for extra flavor.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://cookedbymaya.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-and-sweet-potato-salad/