Description

A vibrant medley of roasted vegetables featuring butternut squash, carrots, broccoli, and sweet potato, caramelized to perfection. Topped with creamy feta, crunchy walnuts, and a sweet-tangy cranberry-honey glaze. Perfect as a side dish or a hearty main.

Ingredients

2 cups butternut squash, peeled and cubed (1-inch pieces)
2 cups carrots, peeled and cut into 1-inch chunks
2 cups broccoli florets
2 cups sweet potato, peeled and cubed (1-inch pieces)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dried cranberries
1/4 cup honey
2 tablespoons apple cider vinegar
1/2 cup crumbled feta cheese
1/2 cup walnuts, roughly chopped

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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 sweet potato with olive oil, salt, and pepper until evenly coated.
Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
While vegetables roast, make the glaze: In a small saucepan, combine dried cranberries, honey, and apple cider vinegar. Cook over medium heat, stirring, until cranberries plump and mixture thickens slightly, about 5 minutes. Remove from heat.
In a small dry skillet, toast walnuts over medium heat until fragrant, about 3-4 minutes. Set aside.
Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze and toss gently.
Sprinkle with crumbled feta and toasted walnuts. Serve warm.

Notes

You can customize the seasonings to taste. For a vegan version, omit feta or use a dairy-free alternative. Add a pinch of cinnamon or nutmeg for extra warmth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American