Description
A vibrant and hearty roasted vegetable medley tossed with a sweet-tart cranberry-honey glaze, crunchy walnuts, and creamy feta cheese. Perfect as a festive side or a satisfying main dish.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 cups broccoli florets
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and black 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 walnut halves, roughly chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine butternut squash, carrots, broccoli, and sweet potato. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, 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 plump and mixture thickens slightly. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with the cranberry-honey glaze and toss gently.
- Sprinkle with crumbled feta and chopped walnuts. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon or cayenne pepper to the vegetables before roasting.