Description
Golden Winter Vegetables with Whipped Feta, Toasted Walnuts, Cranberries & Maple Balsamic Glaze is a colourful roasted vegetable platter featuring caramelized butternut squash, Yukon Gold potatoes, carrots, golden beet, and red onion served over creamy whipped feta and finished with toasted walnuts, dried cranberries, fresh herbs, orange zest, and a glossy maple balsamic glaze.
Ingredients
2 cups (300 g) butternut squash, peeled, seeded, and cut into cubes
2 cups (300 g) Yukon Gold potatoes, cut into bite-sized cubes
2 large carrots (200 g), peeled and sliced
1 large golden beet (200 g), peeled and cut into wedges
1 red onion, cut into wedges
3 tbsp olive oil
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
2 tbsp pure maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp fresh orange juice
1/2 tsp Dijon mustard
Pinch of salt
1/2 cup (60 g) walnuts, roughly chopped
1/3 cup (45 g) dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tsp orange zest
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the butternut squash, Yukon Gold potatoes, carrots, golden beet, and red onion to a large bowl. Drizzle with olive oil and maple syrup, then add the garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until every piece is evenly coated.
3. Spread the vegetables across the prepared baking sheet in a single layer. Leave some space between the pieces so they roast rather than steam.
4. Roast for 35–45 minutes, turning the vegetables halfway through cooking, until they are tender in the centre and deeply golden around the edges.
5. While the vegetables roast, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy. Add water, one tablespoon at a time, until the whipped feta reaches a soft, spreadable consistency.
6. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.
7. Add the maple syrup, balsamic vinegar, fresh orange juice, Dijon mustard, and a pinch of salt to a small saucepan. Warm over low heat for 2–3 minutes, stirring occasionally, until the mixture becomes glossy and slightly thickened. Remove from the heat and set aside.
8. Spoon the whipped feta onto a large serving platter. Use the back of a spoon to spread it into a generous, creamy layer across the bottom of the platter.
9. Spoon the hot roasted vegetables over the whipped feta. Arrange them evenly while keeping the different colours and shapes visible.
10. Scatter the toasted walnuts and dried cranberries generously over the roasted vegetables.
11. Drizzle the warm maple balsamic glaze over the roasted vegetables and whipped feta, keeping some of the creamy feta visible underneath.
12. Finish with fresh parsley, thyme leaves, and orange zest. Serve warm or at room temperature, making sure each serving includes roasted vegetables, whipped feta, walnuts, cranberries, and maple balsamic glaze.
Notes
Don’t overcrowd the baking sheet. Spread the vegetables in a single layer with some space between the pieces for better browning and caramelization.
Cut the vegetables into similar-sized pieces so they cook more evenly.
Roasting at 425°F (220°C) encourages the vegetables to become tender inside with deeply caramelized edges.
Turn the vegetables halfway through roasting to help them brown evenly on multiple sides.
Toast the walnuts carefully over medium-low heat and stir frequently because they can burn quickly.
Add water gradually to the whipped feta until it reaches your preferred soft and spreadable consistency.
Drizzle the maple balsamic glaze over the finished dish rather than adding it before roasting. This keeps its sweet-tangy flavour bright.
Fresh orange zest adds a fresh citrus contrast to the naturally sweet roasted vegetables.
Regular red beets can be used instead of golden beets, although their colour may tint some of the other vegetables.
Sweet potatoes can be substituted for Yukon Gold potatoes if you prefer a sweeter roasted vegetable platter.
The vegetables can be chopped and seasoned ahead of time and refrigerated until ready to roast. For the best texture, roast them shortly before serving.
The whipped feta can be prepared in advance and refrigerated in an airtight container. Let it sit briefly at room temperature before spreading.
Pecans, almonds, or hazelnuts can be used instead of walnuts. Toast the nuts before serving for the best flavour and crunch.
The finished platter can be served warm or at room temperature. If preparing ahead, keep the whipped feta and toppings chilled separately and assemble closer to serving.
For a dairy-free version, replace the whipped feta with a dairy-free feta alternative or a creamy white-bean spread seasoned with lemon, garlic, and olive oil.
Serve as a vegetarian main course with warm crusty bread, quinoa, couscous, farro, chickpeas, lentils, or a simple green salad.
It also makes an excellent holiday side dish alongside roasted chicken, turkey, pork, or baked fish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean