Description
This Pioneer Woman Cranberry-Glazed Roasted Butternut, Brussels Sprouts & Sweet Potato Salad is a warm, colorful, and flavorful fall dish. Perfectly roasted vegetables are tossed in a sweet-tangy cranberry glaze, then topped with creamy goat cheese and herbs for the ultimate autumn side or main dish.
Ingredients
1 lb Brussels sprouts, trimmed and halved
1 small butternut squash, peeled, seeded, cubed
2 medium sweet potatoes, peeled, cubed
¾ cup dried cranberries
1 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
Salt and black pepper, to taste
3 tablespoons olive oil
½ cup cranberry juice
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar
4 ounces goat cheese, crumbled
Instructions
1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Peel and cube the butternut squash and sweet potatoes. Trim and halve the Brussels sprouts.
3. Toss the vegetables with olive oil, thyme, salt, and pepper until well coated.
4. Spread vegetables evenly on baking sheets and roast for 25–30 minutes, stirring halfway through.
5. In a saucepan, combine cranberry juice, honey (or maple syrup), and balsamic vinegar. Simmer 5–7 minutes until slightly thickened.
6. Transfer roasted vegetables to a serving bowl, add dried cranberries, and drizzle with the warm glaze. Toss gently.
7. Top with crumbled goat cheese and chopped parsley before serving.
Notes
Make Ahead: Roast the vegetables and prepare the glaze one day in advance. Reheat before serving.
Variations: Add roasted apples, toasted walnuts, or a splash of orange juice in the glaze for a bright twist.
Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish, Vegetarian
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 12g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg