Description
A vibrant medley of roasted vegetables, caramelized to perfection and topped with tangy feta, crunchy pecans, and a sweet-tart cranberry-honey glaze. This dish is a stunning side or a hearty main course for any occasion.
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 cups broccoli florets
- 1 pound Yukon gold potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1/2 cup crumbled feta cheese
- 1/2 cup pecan halves, toasted
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine butternut squash, carrots, broccoli, and potatoes. Drizzle with olive oil, salt, and pepper; toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, make the glaze: In a small saucepan, combine dried cranberries, honey, and balsamic vinegar. Cook over medium heat, stirring, until cranberries plump and mixture thickens slightly, about 5 minutes. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with the cranberry-honey glaze and sprinkle with crumbled feta and toasted pecans. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American