Roasted Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley with Maple-Feta Crumble, Walnuts & Cranberry-Honey Glaze
🛒 Ingredients
For the roasted vegetables
2 cups Brussels sprouts (halved)
2 cups butternut squash (cubed)
2 medium sweet potatoes (cubed)
3 carrots (sliced)
2 medium beets (peeled and cubed)
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
½ tsp garlic powder
Salt & freshly ground black pepper
For the maple-feta crumble
200 g feta cheese (crumbled)
1 tbsp maple syrup
1 tsp fresh thyme leaves
Freshly cracked black pepper
For the cranberry-honey glaze
¼ cup dried cranberries (finely chopped)
3 tbsp honey
1 tbsp maple syrup
1 tbsp fresh orange juice
1 tsp Dijon mustard
1 tsp apple cider vinegar
For the topping
½ cup toasted walnuts (roughly chopped)
Optional Toppings
Fresh parsley
Microgreens
Pomegranate arils
Orange zest
Extra feta
👨🍳 Directions
Preheat the oven to 220°C (200°C fan).
Toss the Brussels sprouts, butternut squash, sweet potatoes, carrots, and beets with olive oil, paprika, thyme, oregano, garlic powder, salt, and pepper.
Spread onto a large baking tray and roast for 35–40 minutes, stirring halfway through, until caramelized and tender.
Mix the feta with the maple syrup, thyme, and black pepper.
In a small saucepan, combine the cranberries, honey, maple syrup, orange juice, Dijon mustard, and apple cider vinegar. Simmer for 2–3 minutes until slightly thickened.
Transfer the roasted vegetables to a serving platter.
Sprinkle with the maple-feta crumble and toasted walnuts.
Drizzle with the warm cranberry-honey glaze.
Garnish with fresh parsley, pomegranate arils, orange zest, or extra feta if desired.
📊 Nutritional Info (per serving, serves 6)
Calories: 365
Protein: 10g
Carbohydrates: 34g
Fat: 22g
Fiber: 7g
Sugar: 15g
Sodium: 340mg