Ingredients
Roasted Vegetables
- 2 cups butternut squash (cubed)
- 2 medium carrots (sliced)
- 2 cups Brussels sprouts (halved)
- 1 large sweet potato (cubed)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
Toppings
- 1/2 cup feta cheese (crumbled)
- 1/3 cup walnuts (toasted)
- 1/3 cup dried cranberries
Cranberry-Honey Glaze
- 1/4 cup honey
- 1/3 cup cranberries
- 1 tbsp balsamic vinegar or lemon juice
- 1–2 tbsp water
Instructions
1. Roast the Vegetables
- Preheat oven to 220°C (425°F).
- Chop all vegetables into similar-sized pieces.
- Toss with olive oil, salt, pepper, garlic powder, and paprika.
- Spread on a large baking tray in a single layer.
- Roast for 30–40 minutes, flipping halfway, until golden and caramelized.
2. Make the Cranberry-Honey Glaze
- In a small pan, combine honey, cranberries, and balsamic vinegar.
- Simmer for 5–7 minutes until cranberries soften and sauce thickens.
- Lightly mash some cranberries for a thicker glaze.
3. Assemble
- Transfer roasted vegetables to a serving dish.
- Drizzle warm cranberry-honey glaze over the top.
- Sprinkle feta, walnuts, and dried cranberries.
Serving Ideas
- Holiday side dish 🎄
- Roasted chicken or turkey pairing
- Warm vegetarian bowl meal
Tip
Roast everything until you get dark golden edges—that caramelization is what gives this dish its deep sweet-savory flavor.
