Recipe
Ingredients:
1 cup butternut squash, peeled and cubed
1 cup Brussels sprouts, halved
1 cup sweet potatoes, cubed
1 cup golden beet wedges
1 tbsp olive oil
Salt and cracked pepper, to taste
1 tbsp chili honey glaze (see below)
2 tbsp dried cranberries
½ avocado, diced
2 tbsp crumbled goat cheese (plus extra for garnish)
2 tbsp roasted macadamia pieces
1 tbsp candied pecans, chopped
1 tbsp toasted pumpkin seeds
1 tbsp pomegranate arils
1 tbsp crispy prosciutto shards (optional)
A pinch of native pepperberry dust (or cracked pink peppercorns)
1 tbsp brown butter drizzle
1 tbsp balsamic reduction drizzle
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
Microgreens, to garnish
Finger lime caviar pearls (optional, for garnish)
Chili Honey Glaze:
2 tbsp honey
1 tsp chili flakes
2 tsp cranberry juice concentrate or crushed cranberries
Warm all ingredients together in a small saucepan until smooth and lightly thickened. Set aside.
Directions:
Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
In a large bowl, toss butternut squash, sweet potato, golden beet wedges, and Brussels sprouts with olive oil, salt, pepper, and half of the chili honey glaze.
Spread evenly on the baking tray and roast for 25–30 minutes, tossing halfway through, until caramelized and golden.
Once roasted, transfer vegetables to a serving platter. While still warm, drizzle with remaining glaze and toss gently.
Add diced avocado, crumbled goat cheese, dried cranberries, roasted macadamias, candied pecans, and pomegranate arils over the vegetables.
Sprinkle fresh thyme, parsley, and pepperberry dust. Drizzle with brown butter and balsamic reduction for shine and flavor.
Top with crispy prosciutto shards, finger lime pearls, toasted pumpkin seeds, and microgreens for a stunning finish.
Serve warm or at room temperature as a festive centerpiece or side dish.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 480 kcal | Servings: 4–6
