Description
A hearty and vibrant roasted vegetable medley with a sweet-tart cranberry-honey glaze, crunchy walnuts, and creamy feta cheese.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups sweet potato, peeled and cubed
- 1 cup carrots, sliced
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1/4 cup walnuts, chopped
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, sweet potato, carrots, and Brussels sprouts with olive oil, salt, and pepper.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
- In a small saucepan, combine dried cranberries and honey. Heat over medium-low for 2–3 minutes until cranberries soften and mixture becomes syrupy.
- Remove roasted vegetables from oven and transfer to a serving platter. Drizzle with cranberry-honey glaze.
- Top with crumbled feta cheese and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, add fresh thyme or rosemary before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American