Cooked - Butternut Squash, Carrots, And Brussels

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash, Carrots, And Brussels

4.0

1 cup butternut squash, diced

1 cup carrots, sliced

1 cup Brussels sprouts, halved

1 cup sweet potato, diced

3 tablespoons olive oil

1 tablespoon maple syrup

Salt and black pepper, to taste

½ teaspoon cinnamon or smoked paprika, optional

½ cup crumbled feta

⅓ cup toasted walnuts, chopped

Fresh thyme, for garnish

½ cup cranberry juice

2 tablespoons honey

1 tablespoon balsamic vinegar

Pinch of salt

Preheat oven to 400°F.
Add butternut squash, carrots, Brussels sprouts, and sweet potato to a baking sheet.
Drizzle with olive oil and maple syrup.
Season with salt, black pepper, and optional cinnamon or smoked paprika, then toss well.
Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Combine cranberry juice, honey, balsamic vinegar, and a pinch of salt in a small saucepan.
Simmer for 8–10 minutes until thick and glossy.
Transfer the roasted vegetables to a serving dish and sprinkle with feta and toasted walnuts.
Drizzle with cranberry-honey glaze, garnish with fresh thyme, and serve warm.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 3 weeks ago

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