Ingredients:
2 medium sweet potatoes, peeled and cubed
1 package brussels sprouts
1/4 cup olive oil (for roasting)
Salt and pepper to taste
1 teaspoon dried thyme
1/2 cup dried cranberries
4 oz goat cheese, crumbled
1/2 cup cranberry glaze
Cranberry Glaze:
3/4 cup cranberry juice
1/4 cup dried cranberries
4 tablespoons honey or maple syrup
1 tablespoon balsamic vinaigrette
Method of Preparation:
- Toss sweet potatoes, brussels sprouts and thyme with olive oil, then roast at 400°F for about 20-25 minutes, or until tender.
- Let the sweet potatoes and brussels sprouts cool.
- Mix roasted sweet potatoes with crumbled goat cheese and dried cranberries.
- Drizzle with cranberry glaze.
- To make the cranberry glaze, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a saucepan.
- Bring to a boil, then reduce heat and simmer until the glaze thickens.
This salad is perfect for fall and winter gatherings.
Enjoy!