Description
A vibrant, sweet-and-savory roasted vegetable medley with a tangy cranberry-honey glaze, topped with creamy feta and crunchy walnuts for a festive side dish.
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 dried cranberries
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts, toasted
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 in a single layer on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized at the edges.
- While vegetables roast, combine cranberries, honey, and balsamic vinegar in a small saucepan. Heat over medium-low, stirring, until cranberries soften and glaze thickens slightly, about 5 minutes.
- Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze and toss gently. Top with crumbled feta and toasted walnuts before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American