Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 cups sweet potatoes, peeled and diced
- 1 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/4 cup cranberry juice
- 2 tablespoons honey
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash, Brussels sprouts, carrots, and sweet potatoes with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
- In a small saucepan, combine cranberry juice and honey, bringing to a simmer until slightly thickened.
- Remove vegetables from the oven, drizzle with the cranberry-honey glaze, and toss gently.
- Top with crumbled feta and chopped walnuts before serving.
Notes
- Feel free to substitute any other vegetables you like.
- This dish pairs well with grilled meats or as a salad topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 9g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg