Description
A vibrant, caramelized medley of Brussels sprouts, sweet potato, butternut squash, carrot, and beet, roasted to perfection and topped with tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 medium beet, 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
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
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 Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside. In a small bowl, mix honey and balsamic vinegar.
- Transfer roasted vegetables to a serving dish. Top with crumbled feta, toasted walnuts, and dried cranberries. Drizzle with honey-balsamic mixture before serving.
Notes
You can customize the seasonings to taste.