Roasted Brussels Sprouts, Sweet Potato & Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze
A delicious roasted vegetable medley with sweet and tangy cranberry-honey glaze, topped with feta and walnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- For the Roasted Medley:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts, sweet potato, and butternut squash with olive oil until evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- While roasting, prepare the cranberry-honey glaze: In a small saucepan, combine 1/2 cup cranberry sauce and 2 tbsp honey; heat over medium until combined.
- Drizzle the glaze over the roasted vegetables and toss gently.
- Top with crumbled feta cheese and chopped walnuts before serving.
Nutrition
- Calories: 320 kcal
- Sugar: 18 g
- Fat: 14 g
- Carbohydrates: 45 g
- Protein: 8 g
Find it online: https://cheerychop.com/roasted-brussels-sprouts-fall-vegetables/