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Savory Roasted Vegetables with Cranberry Vinaigrette

A cozy yet vibrant dish featuring roasted seasonal vegetables tossed with a tangy cranberry vinaigrette, perfect for weeknights or special occasions.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Side Dish
Cuisine: American, Seasonal
Keyword: Autumn Salad, comfort food, Cranberry Vinaigrette, Healthy Recipe, Roasted Vegetables
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Roasted Vegetables

  • 2 cups butternut or delicata squash, diced Use butternut for creaminess or delicata for easy prep.
  • 2 cups brussels sprouts, halved Choose firm sprouts without yellow leaves.
  • 1 cup red onion, sliced Caramelizes nicely and adds sweetness.
  • 2 cups carrots, sliced Cut into 1-inch chunks for even cooking.
  • 2 tablespoons olive oil For roasting.
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon black pepper To taste.

For the Cranberry Vinaigrette

  • 1 cup fresh or frozen cranberries No need to thaw if using frozen.
  • 2 tablespoons maple syrup or honey Adjust to taste.
  • 1 small clove garlic, minced Adds depth to the dressing.
  • 1 teaspoon Dijon mustard For extra flavor.
  • 1 whole orange, zest and juiced Adds brightness to the vinaigrette.
  • 1 to 2 tablespoons apple cider vinegar To taste; cuts through the sweetness.
  • 1/3 cup extra-virgin olive oil For richness in the vinaigrette.
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon black pepper To taste.

Instructions

Preparation

  • Preheat the oven to 425°F (220°C).
  • Prepare the vegetables by cutting them into 1-inch chunks. Dry thoroughly to ensure crispness.
  • In a large bowl, toss the veggies with olive oil, salt, and pepper.

Roasting

  • Spread the vegetables out on a sturdy sheet pan, making sure not to crowd them.
  • Roast in the preheated oven for 25-35 minutes, flipping halfway through until deeply golden at the edges.

Making the Vinaigrette

  • In a small saucepan, warm the cranberries with a splash of water until they start to soften and burst.
  • In a blender, combine the softened cranberries, maple syrup, garlic, Dijon, orange zest and juice, and vinegar. Blend until smooth.
  • With the blender running, drizzle in the extra-virgin olive oil until well combined. Adjust seasoning with salt, pepper, and additional sweetness if necessary.

Assembly

  • Once roasted, toss the vegetables with the cranberry vinaigrette while they are still warm.
  • Serve immediately, optionally topped with nuts, cheese, or additional dressing.

Notes

Leftover vinaigrette keeps in the fridge for about a week. Great as a marinade or over grain bowls.