Description
A vibrant roasted vegetable medley with sweet caramelization, tangy feta, crunchy pecans, and a drizzle of cranberry-honey glaze for a festive side or light main.
Ingredients
- 1 small butternut squash, peeled and cubed
- 3 large carrots, sliced into rounds
- 1 head broccoli, cut into florets
- 4 Yukon gold potatoes, cubed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pecans
- 1/4 cup honey
- 2 tablespoons cranberry sauce or jam
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, broccoli, and potatoes with olive oil, smoked paprika, garlic powder, 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 at the edges.
- While vegetables roast, warm honey and cranberry sauce in a small saucepan over low heat, stirring until smooth. Set aside.
- Transfer roasted vegetables to a serving dish. Top with crumbled feta and pecans, then 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