Description
This hearty side dish features roasted autumn vegetables glazed with a sweet cranberry-honey mixture, topped with feta and walnuts.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large carrots, sliced
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, cubed
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the squash, carrots, Brussels sprouts, and sweet potato with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes.
- In a small saucepan, heat honey and cranberries until combined.
- Remove vegetables from oven, drizzle with honey mixture, and top with feta and walnuts.
- Return to oven for another 10 minutes or until caramelized.
Notes
For a vegan version, omit feta cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g