Recipe: Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

Looking for a colourful, crowd-pleasing side dish that tastes like Christmas on a plate? This festive recipe combines roasted butternut squash, Brussels sprouts, and sweet potatoes with a sweet-tart maple cranberry glaze for the perfect balance of flavours. Topped with creamy goat cheese and fresh cranberries, it’s a simple yet impressive dish that’s as beautiful as it is delicious!

Recipe

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed

• 450 grams Brussels sprouts, trimmed and halved

• 2 large sweet potatoes, peeled and cubed

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup maple syrup

• 1/4 cup cranberry sauce

• Fresh cranberries and goat cheese, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 220°C

2. Prepare Vegetables: Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper on a baking sheet.

3. Roast Vegetables: Roast in the preheated oven for 25-30 minutes, or until tender and slightly browned.

4. Make the Glaze: In a small saucepan, combine the maple syrup and cranberry sauce. Bring to a simmer over medium heat and cook until thickened.

5. Glaze the Vegetables: Remove the vegetables from the oven and drizzle with the cranberry glaze. Toss to coat.

6. Serve: Serve immediately, garnished with fresh cranberries and goat cheese.

7. Enjoy your delicious and healthy side dish!
   
   Tip: For a more intense flavor, add a pinch of cinnamon or nutmeg to the glaze.