Description
A colorful and festive vegetarian skewer dish featuring roasted seasonal vegetables, caramelized to perfection, and topped with a sweet-tart cranberry-honey glaze and crunchy walnuts.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into rounds
- 2 medium beets, peeled and cubed
- 1/2 cup walnuts, roughly chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- For the glaze: 1/2 cup cranberry sauce
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- Wooden or metal skewers, soaked if wooden
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Thread the vegetables onto skewers, alternating varieties for color. Place skewers on the prepared baking sheet.
- Roast for 25-30 minutes, turning halfway, until vegetables are tender and caramelized at the edges.
- Meanwhile, in a small saucepan, combine cranberry sauce, honey, and balsamic vinegar. Heat over medium-low, stirring until smooth and slightly thickened, about 5 minutes.
- Remove skewers from oven. Brush generously with the cranberry-honey glaze and sprinkle with chopped walnuts. Return to oven for 3-5 minutes to warm the walnuts.
- Serve immediately, drizzled with any remaining glaze.
Notes
You can customize the seasonings to taste.