🥗 Roasted Harvest Bowl
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 4
🛒 Ingredients
- 2 cups sweet potatoes, cubed
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 4–5 rainbow carrots, sliced
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ cup crumbled feta cheese
- ¼ cup chopped pecans or walnuts
- ½ cup cranberry sauce
- Salt and black pepper, to taste
👩🍳 Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the vegetables: Peel and cube the sweet potatoes and butternut squash. Halve the Brussels sprouts and slice the rainbow carrots into even pieces.
- Season the vegetables: Place all the vegetables in a large bowl. Add olive oil, salt, and black pepper. Toss well until everything is evenly coated.
- Arrange on the baking sheet: Spread the vegetables in a single layer, leaving a little space between them. Use two baking sheets if needed to prevent overcrowding.
- Roast until tender: Bake for 30–35 minutes, turning the vegetables halfway through. They should become tender inside and lightly golden on the outside.
- Add maple syrup: During the last 10 minutes of roasting, drizzle the maple syrup over the vegetables and toss gently. Return them to the oven to develop a light, sweet glaze.
- Assemble the bowl: Transfer the warm roasted vegetables to a large serving bowl. Sprinkle crumbled feta cheese and chopped pecans or walnuts over the top.
- Finish with cranberry sauce: Add spoonfuls of cranberry sauce for a sweet and tangy flavor. Serve warm and enjoy!
💡 Tips
- Cut evenly: Keep the vegetable pieces similar in size so they cook at the same rate.
- Get crispy vegetables: Avoid overcrowding the baking sheet.
- Customize the toppings: Use goat cheese instead of feta or pumpkin seeds instead of nuts.
- Make it a complete meal: Add grilled chicken, chickpeas, or quinoa for extra protein.
- Serve fresh: Add the feta, nuts, and cranberry sauce after roasting to preserve their texture and flavor.
