This festive roasted medley lights up your holiday table with caramelized Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets—all drizzled with a cranberry-honey glaze and topped with a maple-feta crumble and crunchy walnuts. Every bite is warm, cozy, sweet, tangy, and absolutely irresistible!
📋 ingredients:
• 2 cups Brussels sprouts, halved
• 1 cup sweet potato cubes
• 1 cup butternut squash cubes
• 1 cup carrots, chopped
• 1 cup beets, cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cinnamon (optional but amazing!)
maple-feta crumble:
• 1/2 cup crumbled feta
• 1 tbsp maple syrup
• 1/4 cup chopped walnuts
cranberry-honey glaze:
• 1/3 cup cranberry sauce (homemade or canned)
• 2 tbsp honey
• 1 tbsp orange juice
• Pinch of salt
🥣 directions:
roast the veggies
Preheat the oven to 425°F (220°C). Toss Brussels sprouts, sweet potatoes, squash, carrots, and beets with olive oil, salt, pepper, garlic powder, and cinnamon.
Spread on a baking sheet and roast 25–35 minutes, stirring halfway, until caramelized and tender.
make the maple-feta crumble
Mix feta, maple syrup, and walnuts in a small bowl until coated and slightly sticky.
whisk the glaze
In a saucepan over low heat, warm cranberry sauce, honey, orange juice, and a pinch of salt until smooth and glossy.
assemble & serve
Transfer hot roasted veggies to a serving dish. Drizzle the cranberry-honey glaze all over. Sprinkle the maple-feta crumble on top. Serve warm and watch it disappear!
💡 tips:
• Add pomegranate seeds on top for extra sparkle
• Swap feta for goat cheese for a creamier bite
• Roast on two pans if veggies are crowded—they caramelize better
• Make ahead: Roast veggies, then glaze and crumble just before serving
⏲ prep time: 15 mins | roast time: 30–35 mins
serves: 6–8
Reviewed by EL KATIBI MARIA
on
December 09, 2025
Rating:
No comments: