Description
A vibrant roasted vegetable medley with sweet and savory flavors, topped with tangy feta, crunchy walnuts, and a sweet cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 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 butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, salt, pepper, and smoked paprika 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 3-4 minutes until fragrant. Set aside.
- In a small bowl, whisk together honey and balsamic vinegar. Stir in dried cranberries.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze, then top with crumbled feta and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.