Description
A vibrant, easy sheet pan dinner featuring roasted seasonal vegetables topped with tangy feta, crunchy walnuts, and sweet dried cranberries for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped walnuts
- 1/4 cup dried cranberries
- Fresh parsley for garnish
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 potato, broccoli, bell pepper, and red onion with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- Remove from oven and top roasted vegetables with feta cheese, walnuts, and cranberries. Return to oven for 2-3 minutes to warm toppings.
- Garnish with fresh parsley and serve immediately as a main dish or side.
Notes
You can customize the seasonings to taste.