| Cottage Potatoes |
| Country Noodle Casserole |
| Country Oatmeal Bread |
| Cowboy Cookies |
| Cowboy Cookies |
| Crab And Rice In Sea Shells |
| Crab Bread |
| Crab Mold - Carol's |
| Crab Mold - Mary's |
| Crab Wontons With Dipping Sauce |
| Cranberry Crunch |
| Cranberry Loaf |
| Cranberry Orange Sauce |
| Cranberry Salsa |
| Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts,... |
| Cream Cheese - Marmalade Curry |
| Cream Cheese Icing for Cinnamon Rolls |
| Cream Of Cauliflower / Broccoli Soup |
| Creamed Cauliflower And Peas |
| Creamed Chipped Beef (aka SOS or Shi* On A Shingle) |
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Vegetables: Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
Roast Vegetables: Roast in the preheated oven for 25-30 minutes, or until tender and slightly browned.
Make the Glaze: In a small saucepan, combine the maple syrup and cranberry sauce. Bring to a simmer over medium heat and cook until thickened.
Glaze the Vegetables: Remove the vegetables from the oven and drizzle with the cranberry glaze. Toss to coat.
Serve: Serve immediately, garnished with fresh cranberries and goat cheese.
Enjoy your delicious and healthy side dish!
Tip: For a more intense flavor, add a pinch of cinnamon or nutmeg to the glaze.