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  • Wild Game Gourmet

Roasted Beets, Brussels & Butternut

This colorful roasted veggie side would a be delicious addition to your traditional Thanksgiving Day feast and beyond! The savory oven roasted veggies are paired with a heavenly sauce that includes the tart flavors of a vinaigrette, sweet notes of maple syrup, and is finished off with the creamy tang of fresh goat cheese. This well rounded side dish has everything needed to be a new family favorite.

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Servings: 4-6


1 cup butternut squash, cubed

1 cup beets, cubed

1 cup brussel sprouts, halved

1 small yellow onion, cubed

1 cup of pecan halves

2 tbsp olive oil

1 tsp cumin

1 tsp sea salt

1 tbsp bourbon

2 tbsp maple syrup

1/4 cup of balsamic vinaigrette

4 oz goat cheese crumbles


-Preheat the oven to 400 degrees.

-Add cut vegetables and pecans to a large bowl and coat with olive oil, sea salt and cumin.

-Place on baking sheet and roast for 20-25 minutes, until veggies are fork tender, golden and crispy around the edges.

-While veggies finish roasting, combine bourbon, maple syrup and balsamic vinaigrette in a small saucepan and simmer for 5 minutes.

-Toss roasted veggies and pecans in sauce and top with goat cheese.

-Serve warm and enjoy!

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