Description
A comforting and flavorful mix of roasted vegetables topped with feta, walnuts, and cranberries.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash cubes (or peeled pumpkin)
- 2 cups sweet potato cubes
- 1 1/2 cups beet chunks (fresh, peeled)
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried parsley (plus a pinch for top)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 cup walnut halves
- 1/2 cup crumbled feta
Instructions
- Start by preheating your oven to a cozy 400°F (204°C). Line a large baking sheet with parchment paper.
- In a spacious mixing bowl, combine the Brussels sprouts, butternut squash, sweet potatoes, and beet chunks. Drizzle with olive oil and add the remaining ingredients. Toss until well-coated.
- Spread the vegetables in a single layer on the sheet pan and roast for 25–30 minutes, tossing halfway through.
- Sprinkle dried cranberries over the veggies during the last 5 minutes of cooking.
- After roasting, immediately sprinkle crumbled feta and walnuts over the warm vegetables.
- Garnish with a pinch of dried parsley and serve warm.
Notes
Feel free to experiment with different vegetables and toppings for variations!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 250 mg
- Protein: 8 g