Description
A vibrant roasted vegetable medley with a sweet-tart cranberry honey glaze, topped with creamy feta and crunchy walnuts.
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch chunks
- 2 cups broccoli florets
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 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, toss together butternut squash, carrots, broccoli, sweet potatoes, olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Meanwhile, in a small saucepan, combine cranberries, honey, and apple cider vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 3-4 minutes until cranberries plump and glaze thickens slightly. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze.
- Top with crumbled feta and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon or nutmeg to the vegetables before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American