Description
A vibrant and sweet-savory roasted vegetable medley with a tangy cranberry-honey glaze, topped with salty feta and crunchy walnuts. Perfect as a holiday side or hearty main.
Ingredients
- 1 small butternut squash, peeled, seeded, and diced
- 2 large carrots, peeled and sliced
- 2 cups broccoli florets
- 1 medium sweet potato, peeled and diced
- 3 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1/4 cup water
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine butternut squash, carrots, broccoli, and sweet potato. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- While vegetables roast, make the glaze: In a small saucepan, combine dried cranberries, honey, and water. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes until cranberries are plump and mixture thickens slightly. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with the cranberry-honey glaze and toss gently.
- Top with crumbled feta cheese and chopped walnuts. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon or smoked paprika before roasting. Walnuts can be toasted for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American