Description
A vibrant and hearty roasted vegetable medley with a sweet and savory maple-feta crumble, crunchy walnuts, and tart cranberries. Perfect for a festive side dish or a wholesome main.
Ingredients
Scale
For the Crust:
- 1 cup Brussels sprouts, halved
- 1 cup sweet potato, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup beets, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Maple-Feta Crumble: 1/2 cup crumbled feta cheese, 2 tablespoons maple syrup
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
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, carrots, and beets. Drizzle with olive oil, then sprinkle with 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 lightly caramelized.
- While vegetables roast, prepare the Maple-Feta crumble: In a small bowl, combine feta cheese and maple syrup; mix gently to coat the cheese.
- Remove the roasted vegetables from the oven and transfer to a serving platter. Sprinkle with the maple-feta crumble, chopped walnuts, and dried cranberries. Serve warm.
- Optionally, drizzle a little extra maple syrup on top before serving.
Notes
You can customize the seasonings to taste. Add fresh herbs like thyme or rosemary for extra flavor. For a vegan version, omit the feta or use a vegan alternative.