Description
A vibrant and flavorful roasted vegetable medley featuring caramelized Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets, topped with tangy feta, crunchy walnuts, and a sweet cranberry-honey glaze.
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
- 1 medium beet, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp honey
- 1/4 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, roughly chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
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 Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- In a small bowl, mix honey and dried cranberries. Drizzle over roasted vegetables and toss gently.
- Transfer roasted vegetables to a serving dish. Top with crumbled feta and chopped walnuts before serving.
Notes
You can customize the seasonings to taste.