Description
A vibrant, sweet-and-savory roasted vegetable medley topped with tangy feta, crunchy pecans, and a glossy cranberry-honey glaze.
Ingredients
- 1 small butternut squash, peeled and cubed
- 3 large carrots, sliced into rounds
- 2 cups broccoli florets
- 4 Yukon Gold potatoes, quartered
- 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 pecans
- 1/4 cup honey
- 2 tablespoons cranberry sauce or jam
- 1 tablespoon balsamic vinegar
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, 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 at the edges.
- While vegetables roast, prepare the glaze: In a small saucepan over low heat, whisk together honey, cranberry sauce, and balsamic vinegar until smooth and slightly thickened, about 5 minutes. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze, then sprinkle with feta and pecans. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American