Description
A vibrant roasted vegetable medley with sweet caramelized edges, topped with tangy feta, crunchy walnuts, and a drizzle of cranberry-honey glaze.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 head broccoli, cut into florets
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon cranberry juice or water
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, broccoli, and sweet potato with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, combine honey and cranberry juice in a small saucepan. Heat over low until warm and slightly thickened, about 3-4 minutes. Stir in dried cranberries.
- Transfer roasted vegetables to a serving dish. Top with crumbled feta, walnuts, and drizzle with the cranberry-honey glaze. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American