Description
A vibrant roasted vegetable medley with sweet caramelization, 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, peeled and sliced into rounds
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/4 cup dried cranberries
- 2 tbsp 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, Brussels sprouts, and sweet potato with olive oil, salt, pepper, and thyme until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized at the edges.
- While roasting, combine honey, dried cranberries, and balsamic vinegar in a small saucepan. Heat over low, stirring until cranberries soften and glaze thickens slightly, about 5 minutes.
- Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze, then top with crumbled feta and chopped walnuts. Serve warm.
Notes
You can customize the seasonings to taste.