Description
A colourful roasted vegetable platter featuring tender butternut squash, carrots, Brussels sprouts, and sweet potato with caramelized edges, creamy feta, toasted walnuts, and a glossy cranberry-honey glaze. Perfect for autumn dinners, festive gatherings, or a cosy family meal.
Ingredients
For the Roasted Vegetables
1 cup butternut squash, peeled and diced (140 g)
1 cup carrots, peeled and sliced (125 g)
1 cup Brussels sprouts, trimmed and halved (90 g)
1 cup sweet potato, peeled and diced (150 g)
3 tbsp olive oil (45 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Cranberry-Honey Glaze
1/2 cup dried cranberries (75 g)
3 tbsp honey (63 g)
2 tbsp balsamic vinegar (30 ml)
1 tbsp fresh orange juice (15 ml)
1 tsp Dijon mustard (5 g)
1 tbsp olive oil (15 ml)
For the Feta & Walnuts
1 cup crumbled feta cheese (150 g)
3/4 cup walnut halves, roughly chopped (85 g)
For Garnish
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper, leaving plenty of room for the vegetables to roast properly.
2. Add the butternut squash, carrots, Brussels sprouts, and sweet potato to a large bowl. Drizzle with olive oil and maple syrup, then add the garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper.
3. Toss thoroughly until all the vegetables are evenly coated with the oil and seasonings.
4. Spread the vegetables evenly over the prepared baking sheet in a single layer, leaving space between the pieces.
5. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until they are tender in the centre with golden, caramelized edges.
6. While the vegetables roast, place the chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
7. Make the cranberry-honey glaze by adding the dried cranberries, honey, balsamic vinegar, orange juice, Dijon mustard, and olive oil to a small saucepan.
8. Warm the glaze over low heat for 3–4 minutes, stirring occasionally, until glossy and slightly thickened.
9. Transfer the roasted vegetables to a large serving platter. Drizzle the warm cranberry-honey glaze over the vegetables and gently toss to coat.
10. Scatter the crumbled feta and toasted walnuts over the glazed vegetables.
11. Finish with fresh parsley, thyme leaves, and pomegranate arils if desired.
12. Serve warm while the vegetables are tender, the feta is creamy, and the walnuts are crisp.
Notes
Give the vegetables plenty of space on the baking sheet so they roast and caramelize instead of steaming.
Cut the vegetables into similarly sized pieces so they cook at roughly the same rate.
Turn the vegetables halfway through roasting for more even browning.
Watch the walnuts carefully because they can toast quickly and burn easily.
Keep the cranberry-honey glaze warm so it coats the roasted vegetables evenly.
Add the feta at the end rather than roasting it to preserve its creamy texture and fresh flavour.
Toast the walnuts separately and add them just before serving to help maintain their crunch.
Fresh butternut squash is ideal for caramelized edges, but frozen squash can be used if needed.
The vegetables can be peeled and cut ahead of time and refrigerated until ready to roast.
The walnuts and glaze can also be prepared separately ahead of time for quick assembly.
The dish can be served warm or at room temperature.
Serve alongside roasted chicken, turkey, grains, fresh salads, or warm bread for a larger meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American