Description
The Cranberry-Glazed Vegetable Medley is a delightful autumn dish that harmoniously blends the earthy flavors of butternut squash, Brussels sprouts, and sweet potatoes with a sweet and tangy cranberry glaze. Topped with creamy goat cheese and enhanced with a touch of fresh parsley, this recipe not only offers a feast for the tastebuds but also adds a colorful centerpiece to any meal. Perfect for health-conscious individuals, vegetarians, or anyone looking to add a flavorful twist to their vegetable intake, this dish balances nutrition with indulgent tastes.
Ingredients
- 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
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Step-by-step Directions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, combine the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. Ensure all the vegetables are well coated. Spread them on a large baking sheet in a single layer and roast for 25-30 minutes. Remember to stir the vegetables halfway through to ensure even cooking and caramelization.
Step 2: Prepare the Cranberry Glaze
While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, mix cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring the mixture to a simmer over medium heat and let it cook for about 8-10 minutes. Stir occasionally until the mixture thickens into a glaze.
Step 3: Assemble the Dish
Once the vegetables are tender and caramelized, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables, tossing gently to coat evenly. Lastly, sprinkle the crumbled goat cheese and additional dried cranberries on top for garnishment.
Servings & Preparation Time
This recipe serves 4-6 people and requires approximately 10 minutes of preparation time and 30 minutes of cooking time.
Tips for Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a microwave or oven until heated through. If using an oven, cover the vegetables with foil to prevent drying out.
- Make Ahead: The cranberry glaze can be prepared in advance and stored in the refrigerator for up to a week, helping you save time on the day of serving.
Conclusion
The Cranberry-Glazed Vegetable Medley is not just a dish but a celebration of fall flavors that brings warmth and color to your dinner table. With its rich textures and layers of flavor, highlighted by the tangy cranberry glaze and creamy goat cheese, this dish is sure to appeal to a wide range of palates. Its simplicity, combined with its delightful taste, makes it an excellent choice for weeknight dinners or special occasions.
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Cranberry-Glazed Vegetable Medley
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
The Cranberry-Glazed Vegetable Medley is a delightful autumn dish that harmoniously blends the earthy flavors of butternut squash, Brussels sprouts, and sweet potatoes with a sweet and tangy cranberry glaze. Topped with creamy goat cheese and enhanced with a touch of fresh parsley, this recipe not only offers a feast for the tastebuds but also adds a colorful centerpiece to any meal. Perfect for health-conscious individuals, vegetarians, or anyone looking to add a flavorful twist to their vegetable intake, this dish balances nutrition with indulgent tastes.
Ingredients
- 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
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 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, combine the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. Ensure all the vegetables are well coated. Spread them on a large baking sheet in a single layer and roast for 25-30 minutes. Remember to stir the vegetables halfway through to ensure even cooking and caramelization.
- Step 2: Prepare the Cranberry Glaze While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, mix cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring the mixture to a simmer over medium heat and let it cook for about 8-10 minutes. Stir occasionally until the mixture thickens into a glaze.
- Step 3: Assemble the Dish Once the vegetables are tender and caramelized, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables, tossing gently to coat evenly. Lastly, sprinkle the crumbled goat cheese and additional dried cranberries on top for garnishment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes