Description
A colorful medley of roasted vegetables caramelized to perfection, topped with creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze. Perfect as a side dish or a hearty vegetarian main.
Ingredients
- 1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1-inch cubes
- 3 medium carrots, peeled and cut into 1-inch chunks
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato (about 12 oz), peeled 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 chopped walnuts, toasted
Instructions
- Preheat oven to 425°F (220°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, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
- Meanwhile, in a small saucepan, combine dried cranberries, honey, and balsamic vinegar. Cook over medium heat, stirring, until cranberries are plump and mixture is syrupy, about 5 minutes. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze and sprinkle with feta cheese and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American