Description
A medley of roasted fall vegetables tossed with feta, walnuts, and a sweet-tart cranberry-honey glaze, perfect as a holiday side dish.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 lb Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- For the glaze:
- 1/4 cup honey
- 1/4 cup cranberry juice concentrate
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- In a large bowl, combine butternut squash, carrots, Brussels sprouts, and sweet potatoes. Drizzle with olive oil, salt, and pepper; toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheets. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- While vegetables roast, prepare the glaze: In a small saucepan, combine honey, cranberry juice concentrate, and balsamic vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 5 minutes until slightly thickened. Remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze and toss gently. Sprinkle with feta cheese and walnuts. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 7g