Roasted Harvest Vegetables with Cranberries, Feta & Walnuts
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Servings: 6 servings
📝 Ingredients
2 cups butternut squash, peeled and cubed
2 cups sweet potatoes, peeled and cubed
2 cups Brussels sprouts, halved
2 medium beets, peeled and cubed
3 tbsp olive oil
2 tbsp maple syrup
1 tsp garlic powder
1 tsp dried rosemary or thyme
Salt and black pepper, to taste
½ cup dried cranberries
½ cup crumbled feta cheese
½ cup walnuts, roughly chopped
1 sprig fresh rosemary, for garnish (optional)
👩🍳 Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the vegetables
Peel and cut the butternut squash, sweet potatoes, and beets into bite-sized cubes. Trim the Brussels sprouts and cut them in half.
3. Season the vegetables
Place all the vegetables in a large bowl. Add olive oil, maple syrup, garlic powder, dried rosemary or thyme, salt, and black pepper. Toss everything thoroughly until the vegetables are evenly coated.
4. Arrange on the baking sheet
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Use two baking sheets if needed to avoid overcrowding, which helps the vegetables roast instead of steam.
5. Roast until tender
Bake for 35–45 minutes, turning the vegetables halfway through cooking. Roast until they are fork-tender, golden, and lightly caramelized around the edges.
6. Add the cranberries
Sprinkle the dried cranberries over the vegetables during the last 5 minutes of roasting. This allows them to soften slightly without becoming too dry.
7. Add feta and walnuts
Remove the baking sheet from the oven. Sprinkle the warm vegetables with crumbled feta cheese and chopped walnuts. The feta will soften slightly, while the walnuts add a delicious crunch.
8. Garnish and serve
Garnish with fresh rosemary if desired. Serve warm as a colorful holiday side dish or enjoy it as a hearty vegetarian meal.
💡 Tips
For extra sweetness: Drizzle a little additional maple syrup over the vegetables before roasting.
For extra crunch: Toast the walnuts in a dry skillet for 2–3 minutes before adding them.
For even roasting: Cut all the vegetables into similar-sized pieces.
For extra flavor: Add a small splash of balsamic vinegar just before serving.
For meal prep: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add the feta and walnuts after reheating for the best texture.
