Description
A vibrant medley of roasted fall vegetables tossed in a sweet-tangy cranberry glaze and topped with crunchy toasted walnuts for a perfect seasonal side dish.
Ingredients
Scale
For the Crust:
- 1 lb butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 2 tbsp balsamic vinegar
- 1/2 cup walnuts, toasted
- 1 tbsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
- Meanwhile, in a small saucepan, combine dried cranberries, maple syrup, and balsamic vinegar. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry glaze and sprinkle with toasted walnuts and fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.