Description
A vibrant, sweet-and-savory roasted vegetable medley topped with tangy feta, crunchy walnuts, and a glossy cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, sliced into rounds
- 1 head of broccoli, cut into florets
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
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 butternut squash, carrots, broccoli, and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
- While vegetables roast, combine honey and balsamic vinegar in a small saucepan. Warm over low heat for 2-3 minutes, stirring until smooth. Remove from heat and stir in dried cranberries.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze, then top with crumbled feta and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste.