Description
A vibrant and hearty roasted vegetable medley featuring caramelized bok choy, red cabbage, butternut squash, golden beets, and sweet potato, topped with tangy cranberries, creamy feta, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 golden beets, peeled and cubed
- 1/2 small red cabbage, shredded
- 4 baby bok choy, halved lengthwise
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss sweet potato, butternut squash, and golden beets with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread evenly on one baking sheet.
- Place bok choy halves and red cabbage on the second baking sheet, drizzle with a bit of olive oil, and season with salt and pepper.
- Roast both sheets for 25-30 minutes, or until vegetables are tender and caramelized, stirring halfway through.
- Transfer roasted vegetables to a large serving platter. Top with dried cranberries, crumbled feta, and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.