Winter Vegetable Butternut Brussels Beets

• Brussels sprouts: Needed for their deep green color and crisp caramelized edges Pick small and evenly sized sprouts for best results
• Butternut squash: Adds creaminess and sweet flavor Look for firm unblemished squash with matte skin
• Olive oil: Helps all vegetables roast up golden so use a good quality extra virgin variety
• Salt: Draws out moisture and enhances vegetable flavor Use flaky sea salt if possible
• Beets: Give sweet earthy cubes and a beautiful color Choose beets that feel heavy with firm skins
• Pecan halves: Bring richness and crunch Always smell the pecans to make sure they are fresh before toasting
• Dried cranberries: Add a tart contrast and chewy pop of sweetness Try to get unsweetened or fruit juice sweetened ones
• Balsamic vinegar: Thickens into a glaze and gives the salad bold tang Buy a reputable brand of balsamic for best results
• Honey or brown sugar: Sweetens the glaze and helps it stick Use real honey or an unrefined brown sugar

Step-by-Step Instructions

Prep Brussels Sprouts:

Trim the ends from the Brussels sprouts and peel off any yellow or loose leaves Slice each sprout in half for even roasting Toss them in olive oil and salt until coated

Roast Brussels Sprouts:

Arrange the prepped Brussels sprouts cut side down on a parchment lined baking sheet Roast at three hundred seventy five degrees for twenty to twenty five minutes Flip them over with a spatula in the last minutes so all sides get golden brown and toasty

Prep Butternut Squash:

Peel the butternut squash with a sturdy vegetable peeler Cut in half scoop out any seeds then cut the flesh into one inch cubes Toss the cubes with olive oil and a sprinkle of salt

Roast Butternut Squash:

Spread the squash evenly on another parchment lined baking sheet Bake at three hundred seventy five degrees for twenty to twenty five minutes turning halfway until the pieces are caramelized and fork tender

Cook Beets:

Place two whole beets in a saucepan and cover with water Bring to a boil then simmer half covered for thirty to forty minutes until a knife slips in easily Drain and let the beets cool completely before rubbing off the skins and dicing into small cubes

Toast Pecans:

Scatter pecan halves on a lined baking sheet Toast in the oven at three hundred fifty degrees for five to ten minutes checking after five minutes to prevent burning Cool the nuts before adding to the salad

Make Balsamic Glaze:

Pour balsamic vinegar and honey or brown sugar into a small pan Simmer gently stirring often until reduced by half and thick enough to coat a spoon

Assemble the Salad:

Gently toss together the roasted Brussels sprouts roasted squash toasted pecans and cranberries in your serving bowl Add the diced beets last so their ruby color does not tint the other vegetables Drizzle everything with balsamic glaze just before serving so the salad stays vibrant and glossy

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I absolutely love the way beets stain every bite with their jewel tone magenta It always brings back childhood memories of helping my grandmother peel roasted beets for holiday salads

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to three days The flavors actually deepen overnight but add fresh pecans and extra glaze right before eating to revive the texture

Ingredient Substitutions

Swap walnuts or pistachios for pecans if you prefer Try dried cherries or chopped dried apricots instead of cranberries For a vegan option use maple syrup instead of honey in your balsamic glaze

Serving Suggestions

Serve this salad slightly warm or at room temperature alongside roasted turkey ham or any vegetarian main I also love piling leftovers on a bed of greens for lunch or tucking them into a grain bowl

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Cultural and Historical Context

Roasting root vegetables and squash is an age old tradition in many cold weather cuisines It was a way to enjoy vitamin rich produce all winter long and bring color to the table during the grayest months Modern touches like balsamic glaze and cranberries give this classic mix an updated holiday twist

Recipe FAQs

→ How do you safely peel and cut butternut squash?

Use a sharp vegetable peeler to remove the skin, cut off both ends, and slice the squash in half. Scoop out the seeds before cutting into cubes for consistent roasting.

→ What's the best way to roast Brussels sprouts for even browning?

Arrange halved sprouts cut-side down on a parchment-lined baking sheet and roast at 375°F. Flip during the last few minutes for nice caramelization.

→ How can you prevent beets from staining the entire dish?

Add diced, cooked beets to the salad last and avoid excessive mixing. This keeps their color from dominating the other vegetables.

→ Are there alternatives to homemade balsamic glaze?

Yes, try using high-quality aged balsamic vinegar or a simple mix of balsamic vinegar and olive oil as a quick alternative for drizzling.

→ Can the salad be prepared ahead of time?

You can roast the vegetables and toast pecans in advance, but add the glaze just before serving to keep the salad looking vibrant.