Description
A vibrant roasted vegetable medley featuring caramelized Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets, topped with tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
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
- 2 medium beets, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp honey
- 1/4 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
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 beets with olive oil, salt, pepper, garlic powder, and cinnamon until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- In a small bowl, mix honey and dried cranberries. Drizzle over roasted vegetables and toss gently.
- Transfer to a serving dish, top with crumbled feta and chopped walnuts, and serve warm.
Notes
You can customize the seasonings to taste.