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
1 t dried thyme
For the Cranberry Glaze
1/2 c cranberry sauce
1-2 T honey or maple syrup
2 T balsamic vinegar
1 T olive oil
4 oz goat cheese, crumbled
1/4 c dried cranberries
1/4 c pecans, toasted
1 T fresh parsley, chopped
Roast the veggies at 400. In a large bowl, toss the veggies with olive oil, salt, pepper, and thyme. Spread the veggies on a large baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Prepare the cranberry glaze - In a small saucepan over medium heat, whisk together teh cranberry sauce, balsamic vinegar, maple syrup, and olive oil. Simmer for 3-5 minutes until slightly thickened. Remove from heat and set aside.
Assemble the salad - After roasting the vegetables, place them in a large serving bowl. Drizzle the cranberry glaze over the warm veggies and gently toss. Add the dried cranberries, Crumbled goat cheese, and nuts. Serve warm or at room temperature.
