Description
This Roasted Winter Veggie Bowl with Whipped Feta & Cranberry Glaze is a delightful combination of hearty roasted vegetables, creamy whipped feta, and a tangy-sweet cranberry glaze. Perfect for a cozy and nutritious meal.
Ingredients
Units
Scale
Roasted Vegetables:
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and sliced
- 2 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp fresh thyme or rosemary, chopped
Whipped Feta:
- 3/4 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 1 tbsp olive oil
- 1 clove garlic, grated
- 1 tsp lemon juice
- Black pepper, to taste
Cranberry Glaze:
- 1/2 cup fresh or frozen cranberries
- 3 tbsp honey
- 2 tbsp water
- 1 tsp lemon juice
Optional Garnish:
- Toasted pecans or walnuts
- Fresh parsley
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast Vegetables: Toss butternut squash, carrots, and Brussels sprouts with olive oil, salt, pepper, smoked paprika, and thyme. Roast for 25–30 minutes until tender and caramelized, stirring halfway through.
- Make Whipped Feta: Blend feta, Greek yogurt, olive oil, garlic, lemon juice, and black pepper until smooth and creamy.
- Cranberry Glaze: Simmer cranberries, honey, water, and lemon juice in a saucepan until cranberries burst and the glaze thickens.
- Assemble Bowls: Use the roasted vegetables as the base, top with whipped feta, drizzle with cranberry glaze, and garnish with nuts and parsley.
- Serve: Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Blending, Simmering
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 23g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg
