Introduction
Get ready to wow your taste buds with this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad! This dish is the perfect blend of sweet, savory, and tangy flavors that will make your meal unforgettable. It’s a delightful addition to any table, ideal for gatherings or simply as a wholesome side that embodies the essence of fall.
Detailed Ingredients with measures
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup cranberry sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
3. Roast the veggies in the oven for 25-30 minutes, or until they’re golden and tender. Give them a good toss halfway through to ensure even cooking.
4. While the veggies are roasting, mix the cranberry sauce, balsamic vinegar, and maple syrup in a saucepan over low heat. Stir frequently until the glaze is smooth and slightly thickened.
5. Once the veggies are done, drizzle them with the cranberry glaze and toss gently to coat everything in that sweet-tangy goodness.
6. Serve warm and watch as everyone devours this incredible salad. Enjoy your culinary creation and eat up!
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Toss the Vegetables
In a large bowl, toss together the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper until well coated. Spread the mixture evenly on the prepared baking sheet.
Step 3: Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Halfway through the cooking time, give them a good toss to ensure even cooking until they are golden and tender.
Step 4: Prepare the Cranberry Glaze
While the vegetables are roasting, combine the cranberry sauce, balsamic vinegar, and maple syrup in a saucepan over low heat. Stir frequently until the glaze is smooth and slightly thickened.
Step 5: Combine and Serve
Once the roasted vegetables are done, remove them from the oven and drizzle with the cranberry glaze. Toss gently to ensure all the veggies are coated in the glaze before serving warm.
Notes
Serving Suggestion
This salad is best served warm as a side dish or a main course.
Variations
Feel free to add nuts, such as pecans or walnuts, for an extra crunch or dried cranberries for additional sweetness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Dietary Options
This salad is vegan and gluten-free, making it suitable for various dietary preferences.
Cook techniques
Roasting Vegetables
Roasting enhances the natural sweetness and flavor of vegetables. It involves cooking food at a high temperature in the oven, resulting in a crispy exterior and tender interior. Toss vegetables in olive oil, season with salt and pepper, and roast until golden and tender.
Making a Glaze
A glaze is a sweet and tangy sauce that adds flavor and moisture. To create a glaze, combine ingredients like cranberry sauce, balsamic vinegar, and maple syrup in a saucepan. Heat over low heat while stirring until smooth and slightly thickened, ensuring a cohesive blend of flavors.
FAQ
Can I use frozen vegetables for this salad?
Yes, you can use frozen vegetables, but be sure to thaw and drain them well before roasting to achieve the right texture.
What can I substitute for balsamic vinegar?
You can use apple cider vinegar or red wine vinegar as substitutes for balsamic vinegar, keeping in mind that it may slightly alter the flavor profile.
How can I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, if desired.
Can I add protein to this salad?
Absolutely! Grilled chicken, chickpeas, or roasted nuts would complement the salad well, adding protein and making it more filling.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it a suitable option for those with gluten sensitivities.
Conclusion
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad offers a delectable blend of flavors and textures, making it a delightful addition to any meal. Enjoy the taste of freshness and festivity!
