Description
A vibrant and flavorful roasted vegetable medley featuring caramelized sweet potatoes, carrots, zucchini, Brussels sprouts, and butternut squash, topped with creamy feta, juicy pomegranate seeds, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 medium zucchini, sliced
- 1 cup Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
- 1/4 cup toasted walnuts, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes, carrots, zucchini, Brussels sprouts, and butternut squash with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Remove from oven and transfer to a serving dish. Top with crumbled feta, pomegranate seeds, and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.