Description
A savory and sweet flatbread topped with roasted seasonal vegetables, tart cranberries, and crunchy walnuts for a delightful autumn-inspired meal.
Ingredients
Scale
For the Crust:
- 1 large flatbread or pizza crust
- 1 cup butternut squash, cubed
- 1 large carrot, sliced
- 1 cup Brussels sprouts, halved
- 1 small sweet potato, cubed
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, maple syrup, smoked paprika, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Place flatbread on a baking sheet and lightly toast in the oven for 5 minutes.
- Top the flatbread with roasted vegetables, dried cranberries, and toasted walnuts. Add cheese if using.
- Bake for an additional 5-7 minutes until the flatbread is crispy and toppings are heated through.
- Slice and serve warm.
Notes
You can customize the seasonings to taste.