Description
A festive roasted vegetable medley with a sweet and savory maple-feta walnut crumble, perfect for holiday gatherings.
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
- 2 medium beets, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tbsp maple syrup
- 1 tbsp chopped fresh parsley
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 Brussels sprouts, sweet potato, butternut squash, carrots, and beets 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 lightly browned.
- In a small bowl, mix feta, walnuts, maple syrup, and parsley to form a crumble.
- Remove vegetables from oven, transfer to a serving dish, and sprinkle the maple-feta walnut crumble over the top. Serve warm.
Notes
You can customize the seasonings to taste.