The perfect healthy side for holiday feasts.
Elevate your dinner table with this vibrant and nourishing roasted vegetable salad. Combining the sweetness of butternut squash and potatoes with the earthiness of Brussels sprouts, this dish is a true crowd-pleaser. The secret is our zesty cranberry glaze that ties everything together with a perfect balance of tart and sweet notes. Ideal for busy weeknights or grand holiday gatherings, this recipe is designed to save you time without sacrificing flavor. It is a stunning, nutrient-packed dish that brings color and excitement to your plate with minimal effort. You are going to love how quickly this wholesome meal comes together for your family to enjoy! ✨
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
📝 Ingredients List
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 large sweet potatoes, peeled and cubed
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 cup cranberry sauce (naturally sweetened)
- 1 tbsp apple cider vinegar
- 1/4 cup chopped pecans
- Salt and black pepper to taste
- Optional: 1/2 cup crispy smoked turkey bacon pieces for a savory crunch
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large rimmed baking sheet
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Large mixing bowl
- Whisk
Step-by-Step Beginner-Friendly Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash, sweet potatoes, and halved Brussels sprouts with olive oil, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, tossing halfway through, until tender and lightly charred.
- While roasting, whisk together the cranberry sauce and apple cider vinegar in a small bowl until smooth.
- Drizzle the cranberry glaze over the warm roasted vegetables, toss gently to coat, and top with chopped pecans and crispy turkey bacon. Serve immediately! 🥗
💡 Pro Tips Section
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
- Substitutions: If you don’t have turkey bacon, try toasted sunflower seeds or walnuts for an extra crunch.
- Vegetable Prep: Cut your squash and potatoes into similar-sized cubes to ensure they roast evenly.
Variations
- Add chickpeas for extra plant-based protein.
- Toss in some fresh kale or spinach right before serving for added greens.
- Swap pecans for pumpkin seeds if you have a nut allergy.
FAQ
- Can I make this ahead? Yes, you can chop the vegetables in advance, but roast them fresh for the best texture.
- Is this dish vegan? Yes, as long as you omit the optional turkey bacon and use a vegan-friendly cranberry sauce.
Easy Cranberry Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Halal Friendly
Description
Elevate your dinner table with this vibrant and nourishing roasted vegetable salad. Combining the natural sweetness of butternut squash and potatoes with the earthiness of Brussels sprouts, this dish features a zesty cranberry glaze that ties everything together perfectly. Ideal for holiday feasts or busy weeknights, this wholesome, nutrient-packed recipe brings color and excitement to your plate with minimal effort. Finished with crunchy pecans and crispy turkey bacon for a savory touch, this crowd-pleasing side dish is both elegant and simple to prepare.
Ingredients
1 medium butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 large sweet potatoes, peeled and cubed
3 tbsp olive oil
1 tsp dried thyme
1/2 cup cranberry sauce (naturally sweetened)
1 tbsp apple cider vinegar
1/4 cup chopped pecans
Salt and black pepper to taste
1/2 cup crispy smoked turkey bacon pieces
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash, sweet potatoes, and halved Brussels sprouts with olive oil, thyme, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the baking sheet.
Roast for 25–30 minutes, tossing halfway through, until tender and lightly charred.
While roasting, whisk together the cranberry sauce and apple cider vinegar in a small bowl until smooth.
Drizzle the cranberry glaze over the warm roasted vegetables, toss gently to coat, and top with chopped pecans and crispy turkey bacon.
Serve immediately.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
Substitutions: If you don’t have turkey bacon, try toasted sunflower seeds or walnuts for an extra crunch.
Vegetable Prep: Cut your squash and potatoes into similar-sized cubes to ensure they roast evenly.
Add chickpeas for extra plant-based protein.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg