Description
A vibrant and flavorful vegetarian skewer dish featuring roasted vegetables caramelized to perfection, topped with crunchy walnuts and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into rounds
- 2 medium beets, peeled and cubed
- 1/2 cup walnuts, roughly chopped
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 cup cranberry juice
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- Wooden or metal skewers
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Thread the vegetables onto skewers, alternating types for color and variety. Arrange skewers on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, turning halfway through, until vegetables are tender and caramelized at the edges.
- While skewers roast, prepare the glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
- Remove skewers from oven. Drizzle with cranberry-honey glaze and sprinkle with chopped walnuts. Serve immediately.
Notes
You can customize the seasonings to taste.