Description
A vibrant, sweet-and-savory roasted vegetable medley topped with a tangy maple-feta crumble, 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 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 2 medium beets, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 2 tbsp pure maple syrup
- 1/2 cup chopped walnuts
- 1/3 cup dried cranberries
- Fresh thyme for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheets. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While vegetables roast, mix feta cheese with maple syrup in a small bowl to create a crumbly mixture.
- In the last 5 minutes of roasting, sprinkle walnuts over one baking sheet to toast lightly.
- Transfer roasted vegetables to a serving platter. Top with maple-feta crumble, toasted walnuts, dried cranberries, and fresh thyme if using. Serve warm.
Notes
You can customize the seasonings to taste.