Description
A delightful and colorful medley of caramelized Brussels sprouts, sweet potato, butternut squash, carrot, and beet, topped with feta, walnuts, and a cranberry-honey glaze. This dish is a perfect balance of savory and sweet flavors, making it a great addition to any meal.
Ingredients
Units
Scale
For the Roasted Vegetables:
- 1 cup Brussels sprouts, halved
- 1 medium sweet potato, diced
- 1 small butternut squash, peeled and diced
- 2 medium carrots, sliced
- 2 medium beets, peeled and diced
- 3 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried thyme or rosemary (optional)
For the Topping:
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 2 tbsp honey
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Roast the Vegetables: Toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, pepper, and thyme/rosemary if using. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.
- Prepare the Glaze & Topping: While vegetables roast, mix walnuts, dried cranberries, and honey in a small bowl.
- Assemble the Medley: Transfer roasted vegetables to a serving dish. Sprinkle crumbled feta over the top. Scatter the walnut-cranberry-honey mixture evenly across the medley.
- Serve: Serve warm as a festive side dish or main vegetable medley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 15g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg
