Description
A vibrant, sweet and savory roasted vegetable medley topped with tangy feta, crunchy walnuts, and a luscious cranberry-honey glaze.
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into rounds
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/4 cup dried cranberries
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, salt, pepper, and thyme until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until caramelized and tender.
- While vegetables roast, combine honey, dried cranberries, and balsamic vinegar in a small saucepan. Heat over medium-low for 5-7 minutes, stirring until cranberries soften and glaze thickens slightly.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze, then top with crumbled feta and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American