Description
A vibrant and flavorful roasted vegetable medley featuring caramelized sweet potatoes, carrots, zucchini, Brussels sprouts, and butternut squash, topped with tangy feta, juicy pomegranate seeds, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 medium zucchini, sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled and cubed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 1/4 cup toasted walnuts, chopped
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, zucchini, Brussels sprouts, and butternut squash with olive oil, smoked paprika, garlic powder, 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.
- Transfer roasted vegetables to a serving platter. Top with crumbled feta, pomegranate seeds, and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.