Description
A colorful medley of roasted root vegetables and Brussels sprouts, topped with a sweet and tangy maple-feta crumble, crunchy walnuts, and a cranberry-honey glaze.
Ingredients
Scale
- For the vegetables:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and diced
- 2 cups butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 medium beets, peeled and diced
- 3 tbsp olive oil
- Salt and pepper to taste
- For the maple-feta crumble:
- 1/2 cup crumbled feta cheese
- 2 tbsp maple syrup
- 1/4 cup chopped walnuts
- For the cranberry-honey glaze:
- 1/4 cup dried cranberries
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1/4 cup water
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, and pepper until coated.
- Spread vegetables evenly on the prepared baking sheets in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Meanwhile, make the maple-feta crumble: In a small bowl, mix feta cheese and maple syrup until well combined. Add walnuts and stir gently.
- For the cranberry-honey glaze: In a small saucepan, combine dried cranberries, honey, apple cider vinegar, and water. Bring to a simmer over medium heat and cook for 3-4 minutes until cranberries are plump and glaze thickens slightly.
- Once vegetables are roasted, transfer to a serving platter. Sprinkle the maple-feta crumble over the top and drizzle with the cranberry-honey glaze. Serve warm.
Notes
You can substitute pecans for walnuts or use goat cheese instead of feta for a different flavor. The glaze can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g