Description
A vibrant, sweet-savory roasted vegetable medley with a tangy cranberry-honey glaze, topped with creamy feta and crunchy walnuts.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb Yukon potatoes, cubed
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp water
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, Brussels sprouts, and potatoes with olive oil, thyme, 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.
- While vegetables roast, combine cranberries, honey, balsamic vinegar, and water in a small saucepan. Simmer over low heat for 5-7 minutes until slightly thickened, then remove from heat.
- Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze, then top with feta and walnuts. Serve warm.
Notes
You can customize the seasonings to taste.