Sweet, salty, crunchy – one cozy pan with melty feta on top.
You’ll Need (serves 4):
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash cubes (or peeled pumpkin)
- 2 cups sweet potato cubes
- 1 1/2 cups beet chunks (fresh, peeled)
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried parsley (plus a pinch for top)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 cup walnut halves
- 1/2 cup crumbled feta
Optional: Topping / Side - Extra feta crumbles
- Warm dinner rolls on the side
How to Make it:
- Heat oven to 400°F. Line a sheet pan.
- In a big bowl, toss Brussels sprouts, squash, sweet potato, and beets with olive oil, maple syrup, balsamic, Dijon, garlic powder, parsley, salt, and pepper.
- Spread veggies out in one layer. Roast 25–30 minutes. Toss once halfway.
- Sprinkle cranberries on the pan for the last 5 minutes so they get soft and warm.
- Pull pan out. Top with feta and walnuts.
- Sprinkle a little more parsley and serve warm.
Tip:
Crowded pan? Use two pans so the veggies get browned, not steamed.
