→ Roasted Vegetables
01 -
1 small butternut squash, peeled and cubed
02 -
450 grams Brussels sprouts, trimmed and halved
03 -
2 medium sweet potatoes, peeled and cubed
04 -
3 tablespoons olive oil
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1 teaspoon dried thyme
→ Cranberry Glaze
08 -
120 millilitres cranberry juice
09 -
64 grams dried cranberries
10 -
2 tablespoons honey or maple syrup
11 -
1 tablespoon balsamic vinegar
→ Finishing Touch
12 -
115 grams goat cheese, crumbled
13 -
64 grams dried cranberries, for garnish
14 -
1 tablespoon fresh parsley, chopped (optional)