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

Instructions:

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).
In a very large bowl, combine the cubed butternut squash, sweet potatoes, and halved Brussels sprouts.
Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper. Toss well until all the vegetables are evenly coated.
Spread the vegetables in a single, even layer on a large baking sheet. (Use two sheets if necessary to avoid overcrowding, which prevents browning).
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and the edges are nicely caramelized.

Step 2: Make the Cranberry Glaze

While the vegetables are roasting, prepare the glaze. In a small saucepan, combine the cranberry juice, ¼ cup of dried cranberries, honey (or maple syrup), and balsamic vinegar.
Bring the mixture to a simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until the liquid has reduced and thickened into a light syrup. Remove from heat.

Step 3: Assemble the Salad

Transfer the hot, roasted vegetables to a large serving bowl.
Drizzle the warm cranberry glaze over the top and gently toss to coat all the vegetables in the glossy sauce.
Immediately sprinkle the crumbled goat cheese and the remaining ½ cup of dried cranberries over the warm salad.

Step 4: Serve

Tips & Notes:

Make it a meal: To turn this into a hearty main dish, top with grilled chicken, roasted chickpeas, or toasted pecans or walnuts for extra crunch.
Don’t crowd the pan: For the best caramelization, make sure the vegetables have room to breathe. If your baking sheet is too full, the vegetables will steam instead of roast.
Glaze consistency: The glaze will thicken slightly as it cools. If it becomes too thick to drizzle, simply warm it gently or stir in a teaspoon of warm water.
Substitutions: You can use peeled and cubed acorn squash or pumpkin in place of the butternut squash.