Description
A colorful, nutrient-packed vegetarian dish featuring roasted vegetables on skewers, caramelized to perfection and drizzled with a sweet-tart cranberry-honey glaze, topped with crunchy walnuts.
Ingredients
Scale
For the Crust:
- 1 cup Brussels sprouts, halved
- 1 medium sweet potato, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 2 medium carrots, peeled and sliced into rounds
- 1 medium beet, peeled and cubed
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Wooden or metal skewers
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Soak wooden skewers in water for 20 minutes if using.
- 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.
- Thread the vegetables onto skewers, alternating types for color and variety.
- Place skewers on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning halfway, until vegetables are tender and caramelized.
- While skewers roast, prepare glaze: In a small saucepan, combine cranberries, honey, and 2 tablespoons water. Simmer over low heat for 5-7 minutes until cranberries soften and mixture thickens slightly.
- Remove skewers from oven, drizzle with cranberry-honey glaze, and sprinkle with chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste.