Description
A colorful and hearty 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 satisfying vegetarian main.
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 large carrots, peeled and sliced into 1/2-inch thick rounds
- 1 small head of broccoli, cut into florets
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 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, toasted
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 potatoes. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, pepper, and smoked paprika. Toss well to coat.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
- While vegetables roast, prepare the glaze: In a small saucepan, combine cranberries, honey, and apple cider vinegar. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 3-4 minutes until cranberries soften and glaze thickens slightly. Remove from heat and stir in remaining 1 tablespoon olive oil.
- Once vegetables are done, transfer to a serving platter. Drizzle the cranberry-honey glaze over the top and toss gently to coat.
- Sprinkle with crumbled feta and toasted walnuts. Serve warm.
- Season with additional salt if desired, and enjoy!
Notes
You can customize the seasonings to taste. Add a pinch of cayenne for heat or swap walnuts for pecans. For a vegan version, omit the feta and use maple syrup instead of honey.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American