Bright, colorful, and packed with seasonal flavor, this Roasted Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley is the ultimate holiday side dish. Perfectly caramelized vegetables are finished with creamy maple-glazed feta, crunchy toasted walnuts, and a luscious cranberry-honey glaze for a beautiful balance of sweet, savory, and tangy flavors.
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 potatoes, 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 freshly ground 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 well until every vegetable is evenly coated.
3οΈβ£ Roast Until Caramelized
Spread the vegetables in a single layer across the prepared baking sheets, making sure they are not overcrowded.
Roast for 35β40 minutes, turning halfway through cooking, 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 combined.
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.
Generously scatter the maple-feta crumble across the top.
7οΈβ£ Garnish and Serve
Finish with dried cranberries, fresh thyme leaves, and a light sprinkle of flaky sea salt.
Serve immediately while the vegetables are warm and beautifully caramelized.
Helpful Tips & Variations π‘
β Roast the vegetables in a single layer to achieve crisp edges and deep caramelization.
β Cut all vegetables into similar-sized pieces for even cooking.
β Toast the walnuts for 4β5 minutes before adding them to intensify their nutty flavor.
β Swap feta for creamy goat cheese if you prefer a softer, tangier finish.
β Add fresh pomegranate arils for extra color, freshness, and festive appeal.
β A drizzle of hot honey before serving creates a delicious sweet-and-spicy contrast.
β Leftovers keep well in the refrigerator for up to 4 days and make an excellent topping for grain bowls or salads.
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
