Description
A delightful celebration of flavors and textures that epitomizes comfort food with a gourmet twist.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 ½ cups golden beet cubes
- 1 large cucumber, shaved into ribbons
- 1 ½ cups roasted chickpeas
- ¼ cup fresh mint leaves
- 3 tablespoons cranberry sauce
- 2 tablespoons honey
- 1 teaspoon chili flakes
- 3 tablespoons olive oil
- Salt & pepper, to taste
Instructions
- Start by prepping your vegetables, as this is the foundational step for flavor. In a large bowl, combine the butternut squash, Brussels sprouts, sweet potatoes, and golden beet cubes. Drizzle the mixture with olive oil, ensuring each piece is coated well, then season generously with salt and pepper. Spread the vegetables evenly on the prepared baking trays, taking care not to overcrowd them. This allows for even roasting and caramelization. Slide the trays into the preheated oven and roast for about 30–35 minutes, or until you see a beautiful golden hue and the vegetables are tender enough to pierce with a fork.
- While the veggies are roasting, it’s time to whip up your cranberry-chili honey glaze. Gather a mixing bowl and add the cranberry sauce, honey, and chili flakes. Using a whisk, mix them together until you achieve a smooth consistency. This glaze will add a perfect contrast of sweetness and heat to your roasted feast, bringing all the flavors together beautifully.
- In a skillet over medium heat, place the prosciutto slices and cook until crispy, which should take about 3–4 minutes. This will create lovely shards that add a salty crunch to your dish. While the prosciutto crisps up, whip the feta until creamy and slice the avocado. Gather the nuts, seeds, and other garnishes you plan to use. Having everything ready will make it easy to assemble your feast when the veggies are done.
- Once the vegetables are roasted to perfection, take them out of the oven and toss them gently with the cranberry-chili honey glaze. Add in the warm roasted chickpeas and fresh mint leaves for an extra burst of flavor. Now it’s time to get creative! Transfer your colorful medley of veggies onto a rustic serving platter. Spruce it up with the toppings: dollops of whipped feta, crumbled goat cheese, slices of avocado, crispy prosciutto shards, crunchy macadamia nuts, sweet candied pecans, toasted pumpkin seeds, and garnished with pomegranate arils for that hint of brightness. Finally, finish it off with a drizzle of brown butter, a splash of balsamic reduction, a sprinkle of native pepperberry dust, and a sprinkle of microgreens for that gourmet touch. Serve it warm and be prepared to wow your guests!
Notes
Ensure even roasting by stirring the veggies halfway through cooking for uniform browning. Feel free to adjust the amount of honey and chili flakes based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
Nutrition
- Calories: 450 kcal
- Sodium: 280 mg
- Protein: 10 g