How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

This stunning fall salad brings together sweet, caramelized roasted vegetables with a tangy-sweet cranberry glaze. Topped with creamy, crumbled goat cheese and a pop of extra dried cranberries, it’s the perfect balance of savory and sweet. Serve it warm as a show-stopping holiday side dish or a hearty addition to your autumn weeknight dinners.

Ingredients:

For the Roasted Vegetables:

• 1 small butternut squash, peeled and cubed (about 3-4 cups)

• 2 medium sweet potatoes, peeled and cubed

• 1 lb Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

For the Cranberry Glaze:

• ½ cup cranberry juice

• ¼ cup dried cranberries

• 2 tablespoons honey or maple syrup

• 1 tablespoon balsamic vinegar

For the Toppings:

• 4 oz goat cheese, crumbled

• ½ cup dried cranberries (for garnish)

• 1 tablespoon fresh parsley, chopped (optional, for garnish)

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