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Roasted Vegetable Salad with Brussels Sprouts, Sweet Potatoes, Butternut Squash, Beets, Pecans, and Dried Cranberries

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A hearty warm salad featuring roasted Brussels sprouts, sweet potatoes, butternut squash, and beets, topped with crunchy pecans and sweet dried cranberries for a perfect fall or holiday side dish.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • 2 medium beets, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • Optional: crumbled goat cheese or feta for topping

Instructions

  1. Preheat oven to 400°F. In a large bowl, toss Brussels sprouts, sweet potatoes, butternut squash, and beets with olive oil, salt, pepper, and thyme until well coated. Spread in a single layer on large baking sheets.
  2. Roast for 25-35 minutes, stirring halfway through, until vegetables are tender and caramelized.
  3. Transfer roasted vegetables to a large serving bowl. Add dried cranberries and pecans, toss gently to combine. Serve warm, optionally garnished with crumbled cheese and fresh parsley.

Notes

Stir vegetables halfway through roasting for even caramelization. For extra flavor, drizzle with balsamic glaze or maple syrup after roasting. Store leftovers in the fridge for up to 4 days; reheat in oven for best texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/roasted-vegetable-salad-brussels-sprouts/