Description
A vibrant, hearty roasted vegetable medley with sweet and savory flavors, topped with creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and sliced
- 2 cups Brussels sprouts, halved
- 2 cups sweet potato, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, roughly chopped
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, 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, make the glaze: In a small saucepan, combine dried cranberries, honey, and apple cider vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 3-4 minutes until cranberries soften and mixture thickens slightly. Remove from heat.
- Once vegetables are roasted, transfer to a serving platter. Drizzle with cranberry-honey glaze and toss gently.
- Top with crumbled feta cheese and chopped walnuts. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Add a pinch of cinnamon or cayenne for extra warmth. Walnuts can be toasted for more crunch.