Description
A vibrant and savory-sweet medley of roasted butternut squash, carrots, Brussels sprouts, and sweet potatoes, topped with creamy feta, tart cranberries, crunchy toasted walnuts, and a drizzle of spicy hot honey.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted
- 2 tbsp hot honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
- Transfer roasted vegetables to a serving platter. Top with crumbled feta, dried cranberries, and toasted walnuts. Drizzle with hot honey just before serving.
Notes
You can customize the seasonings to taste.