Description
A vibrant and hearty roasted vegetable medley featuring Brussels sprouts, sweet potato, and butternut squash, tossed with crumbled feta, toasted walnuts, and a sweet-tart cranberry-honey glaze. Perfect as a festive side dish or a satisfying main course.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 lb butternut squash, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, and butternut squash with olive oil, salt, and pepper until evenly coated.
- Spread the 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 2-3 minutes until cranberries soften and mixture thickens slightly. Remove from heat.
- In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant. Set aside.
- Remove roasted vegetables from oven and transfer to a serving platter. Drizzle with the cranberry-honey glaze and toss gently.
- Sprinkle with feta cheese and toasted walnuts. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon or smoked paprika to the vegetables before roasting. If you prefer a vegan version, omit the feta or use a vegan alternative.