Cranberry-Glazed Vegetable Medley This vibrant and flavorful dish combines roasted butternut squash, Brussels sprouts, and sweet potatoes, all drizzled with a luscious cranberry glaze and topped with creamy goat cheese. Ingredients For the Roasted Vegetables: 1 small butternut squash, peeled and cubed 1 lb Brussels sprouts, trimmed and halved 2 medium sweet potatoes, peeled and cubed 3 tablespoons olive oil Salt and pepper, to taste 1 teaspoon dried thyme For the Cranberry Glaze: 1/2 cup cranberry juice 1/4 cup dried cranberries 2 tablespoons honey or maple syrup 1 tablespoon balsamic vinegar For the Finishing Touch: 4 oz goat cheese, crumbled 1/2 cup dried cranberries (for garnish) 1 tablespoon fresh parsley, chopped (optional) Instructions Step 1: Roast the Vegetables Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized. Step 2: Prepare the Cranberry Glaze While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze. Step 3: Assemble the Salad Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top. Step 4: Serve Garnish with fresh parsley, if desired, and serve warm.
