Cranberry Glazed Vegetable Roast

This colorful mix of roasted root vegetables with a tangy-sweet cranberry glaze has become my go-to side dish for holiday gatherings and weekend family dinners. The contrast between the caramelized vegetables and the bright, jammy cranberry sauce creates an irresistible flavor combination that even vegetable-skeptics can't resist.

I first created this recipe when trying to use up extra cranberries after Thanksgiving, and it's since become the most requested vegetable dish in our house. My daughter, who normally pushes Brussels sprouts aside, actually takes seconds when they're glazed with this cranberry sauce.

Ingredients

• Butternut squash: Provides natural sweetness and a velvety texture when roasted. Look for one with a matte skin without soft spots
• Brussels sprouts: Add a nutty flavor when caramelized. Choose firm, bright green sprouts with tightly packed leaves
• Sweet potatoes: Contribute earthy sweetness and beautiful color contrast. Select ones that feel heavy for their size
• Olive oil: Helps vegetables caramelize. Use extra virgin for better flavor
• Salt and pepper: Enhance all the flavors. Freshly ground black pepper makes a noticeable difference
• Dried cranberries: Add chewy texture and concentrated tartness. Look for unsweetened if possible
• Balsamic vinegar: Brings acidity and depth. Splurge on an aged variety if you can
• Brown sugar: Balances the tartness of cranberries and helps the glaze thicken. Dark brown offers more molasses flavor

Step-by-Step Instructions

Prepare the vegetables:

Cut butternut squash into 1-inch cubes making sure they're uniform in size for even cooking. For Brussels sprouts, trim the woody ends and slice in half to maximize the surface area that caramelizes. Cube sweet potatoes to match the size of the squash pieces for consistent roasting time.

Season properly:

Toss vegetables thoroughly with olive oil using your hands to ensure every piece is lightly coated. This promotes even browning and prevents sticking. Season generously with salt and pepper remembering that vegetables need more salt than you might think to enhance their natural flavors.

Arrange for optimal roasting:

Spread vegetables in a single layer across the baking sheet without overcrowding. If vegetables are too close together, they'll steam instead of roast, preventing proper caramelization. Use two pans if necessary.

Create the cranberry glaze:

Simmer dried cranberries with balsamic vinegar and brown sugar until the sauce thickens slightly and coats the back of a spoon. The cranberries will plump up and soften, releasing their flavor into the glaze. This should take about 5 minutes.

Finish with the glaze:

Pour the warm cranberry glaze over the hot roasted vegetables and gently toss to coat everything evenly. The heat from the vegetables will help the glaze distribute and cling to each piece.

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The balsamic vinegar in this recipe is my secret ingredient for depth. I once tried substituting red wine vinegar in a pinch, and while still good, it lacked that special caramelized complexity that balsamic brings. My mother-in-law, who guards her recipes closely, actually asked for this one after trying it at our Thanksgiving table last year.

Make Ahead Tips

This dish shines when made in advance. Roast the vegetables and prepare the glaze up to two days before serving, but store them separately in the refrigerator. When ready to serve, reheat the vegetables in a 350°F oven for 10-15 minutes until warm, then toss with the reheated glaze. The flavors actually develop and improve after a day in the refrigerator.

Versatile Variations

The beauty of this recipe lies in its flexibility. You can substitute almost any root vegetable depending on what's in season. Parsnips add a peppery sweetness, carrots bring vibrant color, and red onion wedges contribute a wonderful caramelized flavor. For a protein boost, toss in some pecans or pepitas in the last 5 minutes of roasting. During summer months, I've even adapted this with zucchini, bell peppers, and eggplant with equally delicious results.

Serving Suggestions

While perfect alongside a holiday turkey or ham, these vegetables are substantial enough to serve as a main dish over quinoa or farro for a hearty vegetarian meal. For brunches, try topping with a poached egg and a sprinkle of goat cheese. The leftovers make an incredible grain bowl for lunch the next day, or can be pureed with broth for a quick soup. I've even used them as an unexpected pizza topping with brie cheese.

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From Side Dish to Complete Meal

To transform this side into a complete meal, simply add your protein of choice. Sliced grilled chicken, roasted chickpeas, or even crumbled tempeh work beautifully. The sweet-tart cranberry glaze complements both poultry and plant-based proteins equally well. For a holiday lunch option, I often prepare this dish with a batch of wild rice pilaf and serve it buffet-style, allowing everyone to build their own plates.

Frequently Asked Questions

→ Can I use frozen vegetables for this dish?

Yes, you can use frozen vegetables, but the texture may be softer once roasted compared to fresh vegetables. Make sure to thaw and pat them dry before tossing with oil and roasting to ensure even cooking.

→ What can I substitute for butternut squash?

Acorn squash, pumpkin, or kabocha squash are great alternatives to butternut squash. They offer a similar sweetness and roast well.

→ Can I make the cranberry glaze ahead of time?

Yes, you can prepare the cranberry glaze in advance. Store it in an airtight container in the refrigerator for up to 3 days, and reheat gently before tossing with the roasted vegetables.

→ How can I customize this dish?

Add your favorite root vegetables like carrots or parsnips, or sprinkle freshly chopped parsley or toasted nuts like pecans for extra flavor and texture.

→ Is this dish suitable for vegan diets?

Yes, the ingredients in this dish are plant-based, making it a great vegan option.