Description
A vibrant and hearty roasted vegetable medley featuring caramelized bok choy, red cabbage, butternut squash, golden beets, and sweet potato, topped with tangy cranberries, creamy feta, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 1 large bok choy, chopped
- 2 cups red cabbage, shredded
- 1 small butternut squash, peeled and cubed
- 2 medium golden beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
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 bok choy, red cabbage, butternut squash, golden beets, and sweet potato with olive oil, maple syrup, smoked paprika, 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 caramelized.
- Remove from oven and transfer to a serving dish. Top with dried cranberries, crumbled feta, and toasted walnuts.
- Serve warm as a main or side dish.
Notes
You can customize the seasonings to taste.