This warm, hearty dish transforms a roasted sweet potato into a comforting seasonal bowl filled with caramelized butternut squash, roasted Brussels sprouts, tangy goat cheese, dried cranberries, and crunchy pecans. It’s the perfect mix of sweet, savory, creamy, and crunchy!
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2 large sweet potatoes, halved
1 cup Brussels sprouts, halved
1 cup butternut squash cubes
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
3 oz goat cheese, crumbled
¼ cup pecans, roughly chopped
¼ cup dried cranberries
Optional: pinch of cinnamon or drizzle of maple syrup for extra warmth
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Preheat oven to 400°F (200°C).
Roast the sweet potatoes: Brush cut sides with oil, season with salt & pepper, and roast cut-side down for 35–45 minutes until tender.
Roast veggies: Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast on a separate tray for 20–25 minutes until caramelized.
Assemble: Place the roasted sweet potatoes on a plate. Fill each with roasted veggies.
Top with crumbled goat cheese, pecans, and dried cranberries.
Optional finish: Drizzle lightly with maple syrup or sprinkle with cinnamon.
Prep Time: 15 mins
Cooking Time: 40 mins
Total Time: 55 mins
Kcal: ~380 per serving
Servings: 2
Reviewed by EL KATIBI MARIA
on
December 01, 2025
Rating:
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