Description
A vibrant, sweet-and-savory roasted vegetable medley with caramelized edges, topped with tangy feta, crunchy walnuts, and a glossy cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into rounds
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 2 tablespoons cranberry juice or water
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 thyme until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
- While vegetables roast, combine honey and cranberry juice in a small saucepan. Simmer over low heat for 3-4 minutes until slightly thickened. Stir in dried cranberries and remove from heat.
- Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze, then top with crumbled feta and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste.