Cranberry Glazed Vegetable Roast (Print Version)
# Ingredients:
→ Vegetable Preparation
01 -
1 small butternut squash, peeled, seeded, and cubed
02 -
1 lb Brussels sprouts, trimmed and halved
03 -
2 medium sweet potatoes, peeled and cubed
04 -
3 tablespoons olive oil
05 -
Salt and pepper to taste
→ Cranberry Glaze
06 -
1/2 cup dried cranberries
07 -
1/4 cup balsamic vinegar
08 -
1 tablespoon brown sugar
# Instructions:
01 -
Preheat oven to 400 degrees F (200 degrees C).
02 -
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
03 -
Spread the vegetables in a single layer on a baking sheet.
04 -
Roast for 20-25 minutes, or until tender and slightly browned.
05 -
While the vegetables are roasting, combine the cranberries, balsamic vinegar, and brown sugar in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, or until the cranberries have softened and the sauce has thickened.
06 -
Once the vegetables are roasted, pour the cranberry glaze over them and toss to coat.
07 -
Serve warm or at room temperature.