Description
A vibrant and hearty roasted vegetable medley featuring caramelized butternut squash, carrots, Brussels sprouts, and sweet potato, tossed with tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze. Perfect as a festive side dish or a satisfying vegetarian main.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into 1/2-inch rounds
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1/4 cup orange juice
- 1 tablespoon balsamic vinegar
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts, toasted
Instructions
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- In a large bowl, combine butternut squash, carrots, Brussels sprouts, and sweet potatoes. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheets. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized at edges.
- Meanwhile, in a small saucepan, combine cranberries, honey, orange juice, and balsamic vinegar. Bring to a gentle simmer over medium heat, stirring occasionally, until cranberries soften and mixture thickens slightly, about 5-7 minutes. Remove from heat.
- Transfer roasted vegetables to a large serving bowl. Pour the cranberry-honey glaze over the vegetables and toss gently to coat.
- Sprinkle with feta cheese and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste. Add a pinch of cinnamon or nutmeg for extra warmth, or substitute pecans for walnuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American