Ingredients
Vegetables
-
2 cups butternut squash, diced
-
2 cups Brussels sprouts, halved
-
2 cups beets, diced (golden or red)
-
2 large carrots, cut into sticks
Toppings
-
½ cup dried cranberries
-
½ cup walnut halves
-
½ cup crumbled feta cheese
-
Fresh parsley (optional)
Seasoning & Oil
-
3–4 tbsp olive oil
-
1–1½ tsp salt
-
½ tsp black pepper
-
1 tsp garlic powder
-
1 tsp paprika (optional)
-
1–2 tsp dried thyme or Italian seasoning
Instructions
1️⃣ Preheat
Preheat oven to 425°F (220°C).
2️⃣ Prep the vegetables
Place each type of vegetable on a large baking sheet (or mix them—up to you).
Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, and thyme. Toss to coat evenly.
3️⃣ Roast
Bake for 25–35 minutes, stirring halfway.
Vegetables should be lightly caramelized and tender.
4️⃣ Add toppings
Once roasted, remove the sheet from the oven and sprinkle on:
-
dried cranberries
-
walnuts (can toast lightly in the oven for 3–5 minutes if you want extra flavor)
-
crumbled feta
5️⃣ Finish
Garnish with fresh parsley and serve warm.