Roasted Harvest Vegetable Medley with Cranberry Glaze and Goat Cheese

Ingredients

For the Vegetables:

• 1 large butternut squash (about 2.5 lbs/1.1 kg), peeled and cut into 1-inch (2.5 cm) cubes
• 1 pound (450g) Brussels sprouts, trimmed and halved
• 2 large sweet potatoes (about 1.5 lbs/680g), peeled and cut into 1-inch (2.5 cm) cubes
• 2 tablespoons (30ml) extra virgin olive oil
• 1 teaspoon (5g) kosher salt
• 1/2 teaspoon (2g) freshly ground black pepper

For the Cranberry Glaze:

• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (60g) whole berry cranberry sauce
• 1 tablespoon (15ml) balsamic vinegar
• 1/4 teaspoon dried thyme

For Garnish:

• 4 ounces (113g) fresh goat cheese, crumbled
• 1/2 cup (50g) fresh cranberries
• 2 tablespoons fresh thyme leaves

Step-by-Step Instructions

Preparation Phase

1. Position your oven rack in the middle position and preheat to 425°F (220°C). This high temperature ensures proper caramelization.
2. Prepare two large rimmed baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup easier.

Vegetable Preparation

3. In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and sweet potato chunks.
4. Drizzle with olive oil and sprinkle with salt and pepper. Toss thoroughly to ensure even coating.
5. Spread the vegetables across the two baking sheets in a single layer, ensuring they’re not overcrowded. This is crucial for achieving proper caramelization.

Roasting Process

6. Place the baking sheets in the preheated oven and roast for 15 minutes.
7. Remove from oven, flip the vegetables using a spatula, and rotate the baking sheets between racks.
8. Continue roasting for another 10-15 minutes until the vegetables are tender and have golden-brown caramelized edges.

Glaze Preparation and Finishing

9. While the vegetables are roasting, prepare the glaze. In a small saucepan, combine maple syrup, cranberry sauce, and balsamic vinegar.
10. Simmer over medium heat for 5-7 minutes until slightly thickened, stirring occasionally.
11. Once vegetables are done, transfer them to a large serving platter.
12. Drizzle with the warm cranberry glaze and gently toss to coat.
13. Top with crumbled goat cheese, fresh cranberries, and a sprinkle of fresh thyme leaves.

Serving and Storage

Serve immediately while hot. This dish can be made up to 2 hours ahead and reheated at 350°F (175°C) for 10-15 minutes before serving.

Nutrition Information

Per serving (serves 8):

• Calories: 245
• Protein: 7g
• Carbohydrates: 38g
• Dietary Fiber: 6g
• Sugar: 14g
• Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 7mg
• Sodium: 345mg
• Potassium: 685mg
• Vitamin A: 214% DV
• Vitamin C: 48% DV
• Calcium: 8% DV
• Iron: 10% DV

Pro Tips for Perfect Results

1. Cut vegetables into uniformly sized pieces to ensure even cooking.
2. Don’t overcrowd the baking sheets – give vegetables plenty of space for proper caramelization.
3. For extra flavor depth, add a pinch of cinnamon or nutmeg to the glaze.
4. Choose firm, bright-colored butternut squash and Brussels sprouts for the best results.
5. Let the goat cheese come to room temperature before crumbling for better texture.

Recipe Variations

• Make it vegan by omitting the goat cheese or substituting with your favorite plant-based alternative
• Add toasted pecans or pepitas for extra crunch
• Swap butternut squash for acorn squash or pumpkin
• Use honey instead of maple syrup for a different sweetness profile