| 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,... 💬 💤 ⏳ |
| 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... 💬 🌄 💤 ⏰ |
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.