Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Experience the perfect blend of sweet and savory with this vibrant salad. Featuring tender roasted butternut squash, crunchy Brussels sprouts, and creamy sweet potatoes, all drizzled with a tangy cranberry glaze, this dish is a seasonal delight. Ideal for autumn gatherings or festive occasions, it not only satisfies your taste buds but also impresses with its beautiful presentation. Each bite is a delicious reminder of the season’s bounty, making it a must-try recipe that will warm any table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 cup cranberry sauce (homemade or store-bought)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt and pepper; toss to coat evenly.
- Spread the vegetables on the baking sheets in a single layer. Roast for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Once roasted, drizzle cranberry sauce over the warm vegetables and toss gently to combine.
- Serve warm or at room temperature as a stunning side dish.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg