Roasted Vegetable Medley
Ingredients
- 3 cups butternut squash peeled & cubed
- 1 lb carrots peeled
- 1 lb Brussels sprouts halved
- 1 cup cranberries fresh or dried
- ½ cup chopped walnuts or pecans
- ¼ cup crumbled feta cheese
- Cauliflower or cabbage wedges optional
Seasoning
- 3 –4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- 1 –2 tbsp maple syrup or honey optional, for sweetness
Instructions
- Preheat oven to 400°F (205°C).
- Arrange all vegetables on a large sheet pan in sections.
- Drizzle with olive oil and sprinkle evenly with seasonings.
- Toss each veggie section lightly so everything is coated.
- Roast for 25 minutes, then flip/stir vegetables.
- Add cranberries and nuts, then roast another 15–20 minutes until golden and tender.
- Remove from oven and sprinkle with feta cheese while warm.
- Let cool slightly and serve.