Roasty veggies, salty feta, crunchy nuts, and a sticky-sweet cranberry glaze.
• 2 cups butternut squash, cut in 1-inch cubes
• 2 cups sweet potato, cut in 1-inch cubes
• 2 cups Brussels sprouts, cut in half
• 2 cups baby carrots (or 3 large carrots cut into sticks)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp cinnamon (optional, but cozy)
• 1/2 cup crumbled feta
• 1/3 cup pecans or walnuts, chopped
• 1 tbsp chopped parsley (optional)
Optional:
• Serve over warm rice or quinoa
• Add an extra sprinkle of feta on top
How to Make it:
1. Heat oven to 425°F. Line a big pan with foil or parchment.
2. Add squash, sweet potato, sprouts, and carrots to a big bowl.
3. Add oil, salt, pepper, thyme, garlic powder, and cinnamon. Toss well.
4. Spread out on the pan. Roast 20 minutes.
5. Stir and spread again. Roast 15–20 more minutes until browned.
6. Quick glaze: warm 1/2 cup cranberry sauce + 2 tbsp honey + 1 tbsp balsamic + 2 tbsp water in a small pot for 2–3 minutes.
7. Scoop veggies into a bowl. Spoon glaze on top. Add feta and nuts.
Tip:
Use two pans if needed so the veggies brown, not steam.
