Make My Day Camp: Brussels Sprouts, Squash, Sweet Potato Salad

Monday, November 18, 2024

Brussels Sprouts, Squash, Sweet Potato Salad

Mickey sent me a screenshot of this recipe, looks like maybe she got from FB or TikTok but I don't know who to credit for the original. For the record I hate brussels sprouts but the rest of the recipe looked good to me so I doubled the ingredients and gave some to both Mickey and my sister, and picked out the remaining Brussels sprouts from my portion and gave to them hahahah. Blech. Anyway, they both loved this (and we loved it minus the Brussels!).

For the roasted vegetables:

1 small butternut squash, peeled and cubed
1 lb. Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 T. olive oil
salt and pepper to taaste
1 t. dried thyme

For the cranberry glaze:

1/2 cup cranberry juice
1/4 cup dried cranberries
2 T. honey
1 T. balsamic vinegar

For the finishing touch:

4 oz. goat cheese, crumbled
1/2 cup dried cranberries
1 T. fresh parsley, chopped, optional

Step 1: roast the veggies

preheat oven to 400'
in a large bowl, toss the squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
spread the vegetables on a large baking sheet in a single layer.
roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: prepare the glaze

while the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar.
bring to a simmer over medium heat and cook for about 8 to 10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: assemble the salad

once the vegetables are roasted, transfer them to a large serving bowl.
drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: serve