Description
A hearty and flavorful fall roasted vegetable dish with a sweet and tangy cranberry-honey glaze, topped with creamy feta, crunchy walnuts, and tart dried cranberries.
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 tsp garlic powder
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 1/3 cup feta cheese, crumbled
- For the glaze: 1/4 cup honey
- For the glaze: 1/4 cup cranberry juice
- For the glaze: 1 tbsp balsamic vinegar
- For the glaze: 1 tsp Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine Brussels sprouts, sweet potato, butternut squash, olive oil, salt, pepper, and garlic powder. Toss to coat evenly.
- 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 honey, cranberry juice, balsamic vinegar, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until slightly thickened. Remove from heat.
- Once vegetables are done, transfer to a serving platter. Drizzle with the cranberry-honey glaze while still warm.
- Top with dried cranberries, chopped walnuts, and crumbled feta cheese. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, omit the feta or use a plant-based substitute. Glaze can be made ahead and reheated.