Bring vibrant color and incredible flavor to your table with this Roasted Vegetable Medley with Maple-Feta Crumble. Caramelized Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets are finished with creamy maple-kissed feta, crunchy toasted walnuts, and a sweet-tangy cranberry-honey glaze. It’s the perfect holiday side dish, Thanksgiving favorite, or wholesome vegetable centerpiece.
β±οΈ Prep Time: 20 minutes
π₯ Cook Time: 40 minutes
π½οΈ Servings: 6
π₯ Calories: Approximately 355 kcal per serving
Ingredients π
π₯ For the Roasted Vegetables
π₯¬ 2 cups Brussels sprouts, halved
π 2 cups butternut squash, peeled and cubed
π 2 cups sweet potato, peeled and cubed
π₯ 2 large carrots, peeled and sliced
π« 2 medium beets, peeled and cubed
π« 3 tbsp extra-virgin olive oil
π§ 1 tsp kosher salt
β« Β½ tsp freshly ground black pepper
π§ 1 tsp garlic powder
πΏ 1 tsp dried thyme
π§ For the Maple-Feta Crumble
π§ 170 g (6 oz) feta cheese, crumbled
π 2 tbsp pure maple syrup
π° ΒΎ cup toasted walnuts, roughly chopped
πΏ 1 tbsp finely chopped fresh parsley
π For the Cranberry-Honey Glaze
π β cup whole cranberry sauce
π― 2 tbsp honey
πΆ 1 tbsp balsamic vinegar
π‘ 1 tbsp Dijon mustard
π« 1 tbsp extra-virgin olive oil
β« ΒΌ tsp black pepper
πΏ Optional Garnish
π Dried cranberries
πΏ Fresh thyme leaves
π§ Flaky sea salt
Instructions π©βπ³
1οΈβ£ Preheat the Oven
Preheat your oven to 220Β°C (425Β°F).
Line two large baking sheets with parchment paper for easy cleanup.
2οΈβ£ Season the Vegetables
In a large mixing bowl, combine the Brussels sprouts, butternut squash, sweet potatoes, carrots, and beets.
Drizzle with olive oil, then season with kosher salt, black pepper, garlic powder, and dried thyme.
Toss thoroughly until every piece is evenly coated.
3οΈβ£ Roast Until Caramelized
Spread the vegetables in a single layer across the prepared baking sheets, leaving space between them for proper roasting.
Bake for 35β40 minutes, turning halfway through, until the vegetables are fork-tender with beautifully caramelized edges.
4οΈβ£ Prepare the Maple-Feta Crumble
While the vegetables roast, combine the crumbled feta, maple syrup, toasted walnuts, and chopped parsley in a small bowl.
Mix gently until evenly coated.
5οΈβ£ Make the Cranberry-Honey Glaze
In another bowl, whisk together the cranberry sauce, honey, balsamic vinegar, Dijon mustard, olive oil, and black pepper until smooth and glossy.
6οΈβ£ Assemble the Platter
Transfer the roasted vegetables to a large serving platter.
Drizzle the cranberry-honey glaze evenly over the warm vegetables.
Scatter the maple-feta walnut crumble generously across the top.
7οΈβ£ Garnish and Serve
Finish with dried cranberries, fresh thyme leaves, and a light sprinkle of flaky sea salt.
Serve warm and enjoy immediately.
Helpful Tips & Variations π‘
β Roast the vegetables in a single layer to encourage caramelization instead of steaming.
β Cut the vegetables into similar-sized pieces for even cooking.
β Toast the walnuts for 4β5 minutes before using to enhance their rich, nutty flavor.
β Pecans or roasted almonds make excellent substitutes for walnuts.
β Goat cheese can replace feta for a creamier, tangier finish.
β Add fresh pomegranate arils just before serving for extra color and juicy sweetness.
β Leftovers keep well in the refrigerator for up to 4 days and are delicious served warm or chilled over salads or grain bowls.
Nutrition Information (Per Serving) π₯
π₯ Calories: Approximately 355 kcal
πͺ Protein: 9 g
π Carbohydrates: 35 g
π§ Fat: 22 g
πΎ Fiber: 7 g
π¬ Sugar: 18 g
π§ Sodium: 405 mg
