This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries is a colorful, flavor-packed dish that balances savory roasted vegetables with creamy feta, crunchy walnuts, and sweet dried cranberries. It’s simple, nutritious, and elegant—perfect as a side dish, light main, or holiday table addition.
Ingredients (Serves 4–6)
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
Seasoning
- 3 tbsp olive oil
- 1 tsp garlic powder (or 2 cloves garlic, minced)
- 1 tsp dried thyme or rosemary
- ½ tsp paprika
- Salt & black pepper, to taste
Toppings
- ¾ cup crumbled feta cheese
- ½ cup chopped walnuts, toasted
- â…“ cup dried cranberries
Optional Finish
- Balsamic glaze or honey drizzle
- Fresh parsley or thyme
Instructions
Step 1: Preheat Oven
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Step 2: Prep & Season Veggies
Add vegetables to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, thyme, paprika, salt, and pepper. Toss well.
Step 3: Roast
Spread vegetables in a single layer on the sheet pan. Roast for 30–35 minutes, flipping halfway, until tender and golden.
Step 4: Add Toppings
Remove pan from oven. Sprinkle feta, walnuts, and cranberries evenly over the veggies.
Step 5: Final Bake
Return to oven for 5–7 minutes, just until feta softens slightly.
Step 6: Serve
Drizzle with balsamic glaze or honey if desired. Garnish with fresh herbs and serve warm.
Tips for Best Flavor
- Cut vegetables evenly for consistent roasting.
- Toast walnuts beforehand for deeper flavor.
- Roast veggies alone first—add toppings later to avoid burning.
- Finish with lemon juice for brightness.
Q/A Section
Q1: Can I make this dish ahead of time?
A: Yes! Roast veggies ahead and reheat at 375°F (190°C). Add feta and toppings just before serving.
Q2: Can I make this vegan?
A:Â Yes! Use dairy-free feta or omit cheese and add extra nuts.
Q3: What vegetables can I substitute?
A:Â Brussels sprouts, sweet potatoes, zucchini, or green beans work great.
Q4: Can I use pecans instead of walnuts?
A:Â Absolutely. Pecans or almonds are great substitutes.
Q5: Can I add protein to make it a meal?
A:Â Yes! Add chickpeas, tofu, or grilled chicken.
