Description
A flavorful roasted vegetable dish featuring caramelized butternut squash, carrots, Brussels sprouts, and sweet potato, topped with feta, walnuts, and a tangy cranberry-honey glaze.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 large carrots, sliced
- 1 pound Brussels sprouts, halved
- 2 medium sweet potatoes, cubed
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup cranberry sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, carrots, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until caramelized.
- In a small saucepan, heat honey and cranberry sauce over low heat until combined into a glaze.
- Remove vegetables from the oven and drizzle with the cranberry-honey glaze.
- Sprinkle with feta cheese and walnuts before serving.
Notes
For a vegan version, substitute feta with a plant-based alternative.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g