Скачать или смотреть Best Autumn Roasted Vegetables | Surprising Autumn Roasted Veggie Recipe

Best Autumn Roasted Vegetables | Surprising Autumn Roasted Veggie Recipe

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

In this video, we'll show you how to bring out the natural sweetness in your favorite fall vegetables by roasting them to perfection. From Brussels sprouts to carrots, and from sweet potatoes to cauliflower, we'll cover it all! Get ready to elevate your autumn gatherings with these mouth-watering, easy-to-make roasted vegetables that are sure to impress your family and friends. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is a must-try for a delicious and healthy meal. So, let's get started and make this autumn season even more special with the BEST roasted vegetables ever!

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Ingredients:
For the Roasted Vegetables:
1 small butternut squash, peeled and cubed
1lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste 1 teaspoon of dried thyme
For the Cranberry Glaze:
1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar
For the Finishing Touch:
4 oz goat cheese, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)
Instructions:

Step 1: Roast the Vegetables
• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut 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 Cranberry Glaze
• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat and cook for about 8-10 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
• Garnish with fresh parsley, if desired, and serve warm.

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