Description
A vibrant, sweet-and-savory roasted vegetable medley topped with tangy feta, crunchy walnuts, and a glossy cranberry-honey glaze.
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 large carrots, sliced into rounds
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 2 tablespoons cranberry juice
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 smoked paprika 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. Simmer over low heat for 3-4 minutes until slightly thickened to form a glaze.
- Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze, then top with feta, walnuts, and dried cranberries. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American