Description
A vibrant roasted vegetable medley with sweet caramelization, tangy feta, crunchy walnuts, and a festive cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 3 carrots, peeled and sliced into coins
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb Yukon Gold potatoes, cubed
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and black pepper to taste
- 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 potatoes with olive oil, thyme, garlic powder, 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, whisk honey and balsamic vinegar in a small bowl to make the glaze.
- Remove vegetables from oven. Drizzle with glaze, then top with feta, walnuts, and cranberries. Serve warm.
Notes
You can customize the seasonings to taste.