Ingredients:
Roasted Vegetables:
- 2 cups (300 g) butternut squash, cubed
- 2 cups (300 g) sweet potatoes, cubed
- 2 cups (280 g) Brussels sprouts, halved
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & black pepper, to taste
Cranberry Glaze:
- ½ cup (50 g) dried cranberries
- ¼ cup (60 ml) pure maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp water
Toppings:
- 4 oz (115 g) goat cheese, crumbled
- ¼ cup (30 g) chopped toasted walnuts or pecans
- Extra dried cranberries for garnish
- Fresh thyme or parsley
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash, sweet potatoes, and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.
- While the vegetables roast, make the cranberry glaze: In a small saucepan, combine dried cranberries, maple syrup, balsamic vinegar, and water. Simmer over medium heat for 5–7 minutes until the cranberries soften and the mixture thickens slightly. Remove from heat.
- Once vegetables are roasted, transfer to a serving bowl and drizzle with cranberry glaze, tossing gently to coat.
- Sprinkle with crumbled goat cheese, toasted nuts, extra dried cranberries, and garnish with fresh thyme or parsley.
- Serve warm or at room temperature as a festive side dish or salad.
Tips:
- For extra depth, roast the veggies on lined baking sheets to prevent sticking.
- Can be made ahead and reheated; add goat cheese just before serving to maintain creaminess.
- Swap maple syrup with honey for a slightly different sweetness.
