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