Description
A vibrant medley of seasonal root vegetables roasted to golden perfection, topped with crunchy toasted walnuts and a glossy sweet-tangy cranberry glaze.
Ingredients
Scale
For the Crust:
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, sliced into rounds
- 1 cup parsnips, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup walnuts, roughly chopped
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1/4 cup water
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 butternut squash, carrots, parsnips, and sweet potato with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and golden, stirring halfway through.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, and water. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens (about 8-10 minutes).
- Arrange roasted vegetables on a serving platter, drizzle with cranberry glaze, and sprinkle with toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.