Description
A vibrant and flavorful medley of roasted fall vegetables topped with tangy feta, sweet-tart cranberries, and a spicy-sweet maple-hot-honey glaze.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato, carrots, butternut squash, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While vegetables roast, prepare the glaze: In a small bowl, whisk together maple syrup, honey, and red pepper flakes.
- Remove vegetables from oven and transfer to a serving dish. Drizzle with the maple-hot-honey glaze, then top with dried cranberries, crumbled feta, and fresh thyme leaves. Serve warm.
Notes
You can customize the seasonings to taste.