Description
A vibrant roasted vegetable medley with a sweet-tart cranberry-honey glaze, topped with salty feta and crunchy walnuts. Perfect for a festive side dish or a hearty vegetarian main.
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 cups broccoli florets
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- Fresh parsley for garnish (optional)
Instructions
- Preheat the 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 evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- While vegetables roast, prepare the glaze: In a small saucepan, combine dried cranberries, honey, and apple cider vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 2-3 minutes until cranberries plump and mixture thickens slightly. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with the cranberry-honey glaze and toss gently to coat.
- Top with crumbled feta cheese and chopped walnuts. Garnish with fresh parsley if desired. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra warmth, add a pinch of cinnamon or smoked paprika to the vegetables before roasting. Walnuts can be toasted for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American