Description
A vibrant and satisfying roasted vegetable medley, tossed with sweet cranberry-honey glaze and topped with creamy feta and crunchy walnuts.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup honey
- 2 tbsp dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
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 sweet potatoes, carrots, Brussels sprouts, and butternut squash with olive oil, garlic powder, thyme, 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 lightly browned, stirring halfway through.
- In a small bowl, mix honey and dried cranberries. Drizzle over roasted vegetables and toss gently.
- Top with crumbled feta and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste.