Girl Camper Lesa McDermott's roasted veggie side dish

Our friend Lesa McDermott, Vice President of Girl Camper, shared this wonderful recipe for roasted veggies. This is as much beautiful as it is delicious.

Ingredients 

1 small Butternut Squash, peeled and cubed

2 medium Sweet Potatoes, peeled and cubed

1 pound Brussels Sprouts, trimmed and halved

3 TBSP Olive Oil

To Taste Salt, Pepper, Dried Thyme (about 1 tsp)

1/2 cup Cranberry Juice

1/4 cup Cranberries, dried (Craisins)

2 TBSP Honey or Maple Syrup

1 TBSP Balsamic Vinegar

4 ounces Cream Cheese

1/2 cup Cranberries, dried (Craisins)

Roast the Veggies

• Preheat oven to 400, or heat your cast iron dutch oven, or heat your griddle

• In a large bowl, toss all the cleaned and cubed vegetables with olive oil and seasonings

• Roast vegetables in a single layer

• In oven, roast for about 25 minutes, stirring halfway through

• Vegetables should be tender and lightly caramelized

Prepare Cranberry Glaze

While vegetables roast:

• In a small saucepan, combine the cranberry juice, dried cranberries, maple syrup (or honey), and balsamic vinegar

• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze

Assembly

• Transfer roasted vegetables to a large serving bowl

• Fold in the cream cheese until melted and evenly distributed

• Drizzle the cranberry glaze over the vegetables and gently toss to coat

• Garnish with dried cranberries, and perhaps sprigs of thyme