Description
Cranberry-Glazed Vegetable Medley brings festive flair to your holiday table with a colorful blend of roasted seasonal vegetables. Sweet-tangy cranberry glaze elevates simple ingredients, creating a memorable side dish that delights guests and complements any main course.
Ingredients
Scale
Main Vegetables:
- 1 small butternut squash, peeled and cubed
- 1 pound (453 grams) Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
Seasonings and Liquids:
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- ½ cup cranberry juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
Garnish and Toppings:
- ¼ cup dried cranberries
- 4 ounces (113 grams) goat cheese, crumbled
- ½ cup dried cranberries
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C), creating an optimal roasting environment for the vegetable medley.
- In a spacious mixing bowl, combine diced butternut squash, halved Brussels sprouts, and cubed sweet potatoes with extra virgin olive oil, kosher salt, freshly ground black pepper, and dried thyme leaves.
- Thoroughly massage the seasonings into the vegetables, ensuring each piece is evenly coated with the aromatic mixture.
- Arrange the seasoned vegetables on a large rimmed baking sheet, spreading them in a single layer to promote even caramelization and prevent steaming.
- Roast the vegetables in the preheated oven for 25-30 minutes, using a spatula to gently redistribute them midway through cooking to achieve uniform golden-brown edges.
- While the vegetables roast, create the vibrant cranberry glaze by combining unsweetened cranberry juice, dried cranberries, pure honey, and aged balsamic vinegar in a small saucepan.
- Simmer the glaze ingredients over medium heat, stirring periodically, until the mixture reduces and thickens to a glossy, syrup-like consistency (approximately 8-10 minutes).
- Remove the roasted vegetables from the oven, checking for tenderness and caramelized exterior.
- Transfer the hot vegetables to a large serving dish, then generously drizzle the warm cranberry glaze over the top.
- Gently toss the vegetables to ensure complete and even coating with the glossy glaze.
- Finish the dish by scattering crumbled goat cheese and additional dried cranberries across the surface for a tangy, textural garnish.
Notes
- Elevate your roasted vegetable game with this vibrant, tangy cranberry glaze that transforms simple winter produce into a stunning side dish.
- Preheat your oven to the right temperature to achieve perfect caramelization, creating crispy edges and tender interiors for the vegetables.
- Create the cranberry glaze ahead of time to streamline cooking and allow flavors to meld together, giving you a deliciously complex sauce.
- Choose fresh, firm vegetables for the best roasting results, ensuring they hold their shape and develop a beautiful golden-brown color.
- Experiment with different winter vegetables like parsnips or carrots to customize this versatile recipe to your taste preferences.
- Serve immediately after adding the glaze and cheese to maintain the vegetables’ warmth and preserve their crispy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg