Winter Vegetable Butternut Brussels Beets (Print-Friendly Version)
Colorful winter side with roasted squash, Brussels sprouts, beets, pecans, cranberries, and tangy glaze.
# What You’ll Need to Make This:
→ Roasted Brussels Sprouts
01 -
3 cups (approximately 375 g) Brussels sprouts, trimmed and halved
02 -
2 tablespoons (30 ml) extra-virgin olive oil
03 -
Sea salt, to taste
→ Roasted Butternut Squash
04 -
4 cups (approximately 600 g) butternut squash, peeled, seeded, and cut into 2.5 cm cubes
05 -
2 tablespoons (30 ml) extra-virgin olive oil
06 -
Sea salt, to taste
→ Other Salad Components
07 -
2 medium beets, whole and unpeeled
08 -
2 cups (200 g) pecan halves
09 -
1 cup (120 g) dried cranberries
→ Balsamic Glaze
10 -
1 cup (240 ml) balsamic vinegar
11 -
60 ml honey or brown sugar
# How to Prepare:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper. In a bowl, toss Brussels sprouts with olive oil and salt. Arrange cut side down in a single layer on the prepared baking sheet. Roast for 20-25 minutes, turning once during the last 10 minutes for even browning. Cook longer for a softer texture if desired.
02 -
Preheat oven to 190°C. Line a separate baking sheet with parchment paper. Toss butternut squash cubes with olive oil and salt. Spread in a single layer and roast for 20-25 minutes, turning halfway through, until tender and golden.
03 -
Place beets in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer half-covered for 30-40 minutes, until fork-tender. Remove, cool completely, peel, and dice into small cubes.
04 -
Preheat oven to 175°C. Spread pecan halves in a single layer on a parchment-lined baking tray. Toast for 5-10 minutes, monitoring closely to prevent burning. Remove once fragrant and deepened in colour.
05 -
In a medium saucepan, combine balsamic vinegar and honey or brown sugar. Bring to a simmer and cook, stirring regularly, until reduced by half and thick enough to coat the back of a spoon. Remove from heat and let cool slightly.
06 -
In a large bowl, gently combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Fold in diced beets last to preserve the vibrancy of colours. Drizzle with balsamic glaze just before serving; do not toss to avoid excessive colouring.
# Extra Tips:
01 -
For optimal presentation, drizzle the balsamic glaze only just before serving to maintain the salad's colour contrast.
02 -
Alternative glazes include reduced white balsamic vinegar with honey or high-quality aged balsamic vinegar for lighter presentation.