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Cranberry-Glazed Vegetable Medley


  • Author: Dulcia
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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