A colorful one-pan roasted vegetable platter inspired by your photo, featuring caramelized carrots, butternut squash, Brussels sprouts, cauliflower, cranberries, maple-glazed pecans, and creamy feta. Perfect for a fall dinner or holiday table.

Servings: 6
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour

Ingredients

Roasted Vegetables

1½ lb (680 g) butternut squash, peeled and cut into 1-inch cubes
1 lb (450 g) carrots, peeled and halved lengthwise
1 lb (450 g) Brussels sprouts, trimmed and halved
3 cups cauliflower florets
1 small red onion, cut into wedges
3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
½ tsp garlic powder
½ tsp paprika
¾ tsp salt
½ tsp black pepper

Maple Pecans

¾ cup (85 g) pecan halves, roughly chopped
2 tbsp pure maple syrup
1 tsp olive oil or melted butter
Pinch of salt
¼ tsp cinnamon, optional

Cranberry Topping

¾ cup (90 g) dried cranberries

Finishing

¾ cup (75 g) crumbled feta cheese
1–2 tbsp fresh parsley, chopped
1–2 sprigs fresh rosemary
1 tbsp fresh lemon juice

Optional Maple Drizzle

1 tbsp maple syrup
1 tbsp olive oil
1 tsp lemon juice
Pinch of salt

Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C).

Line a large sheet pan with parchment paper.

2. Season the vegetables

Place the butternut squash, Brussels sprouts, cauliflower, onion, and carrots in a large bowl.

Add olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper.

Toss until everything is evenly coated.

3. Start roasting

Arrange the vegetables in a single layer on the sheet pan.

Place the carrots together in one section and the other vegetables around them, similar to the presentation in your photo.

Roast for 20 minutes.

4. Make the maple pecans

While the vegetables roast, combine the pecans, maple syrup, olive oil or melted butter, salt, and optional cinnamon.

Mix until the pecans are coated.

5. Add the pecans

After the first 20 minutes, carefully remove the sheet pan.

Add the maple-coated pecans to an open area of the pan.

Return to the oven and roast for another 8–12 minutes.

Watch the pecans carefully because maple syrup can burn quickly.

6. Add cranberries

Remove the pan from the oven.

Scatter the dried cranberries over the warm vegetables.

The residual heat will soften them slightly without making them dry.

7. Add feta

Sprinkle crumbled feta over the roasted vegetables.

Add fresh parsley and rosemary.

Finish with a squeeze of fresh lemon juice.

8. Optional maple drizzle

Mix maple syrup, olive oil, lemon juice, and a pinch of salt.

Drizzle lightly over the finished vegetables.

Serve warm.

For Extra Caramelization

For darker, roasted edges, return the pan to the oven for 3–5 minutes after adding the feta, or briefly use the broiler while watching carefully.

Important Tips

Cut the vegetables into similar-sized pieces so they cook evenly.
Don’t overcrowd the sheet pan.
For very tender carrots, halve thick carrots lengthwise.
Add the pecans toward the end so they don’t burn.
Add dried cranberries after roasting for better texture.
Feta can be added after cooking for a creamy contrast.

Nut & Allergy Information

Contains: tree nuts (pecans) and dairy (feta).

The recipe does not contain peanuts unless a packaged ingredient has peanut cross-contact.

Nut-free

Omit the pecans or replace them with pumpkin or sunflower seeds.

Dairy-free

Omit feta or use a suitable dairy-free feta alternative.

Gluten-free

The ingredients are naturally gluten-free, but check packaged dried cranberries and seasonings for gluten/cross-contact information.

Recipe Q&A

Can I use sweet potatoes instead of butternut squash?

Yes. Sweet potatoes work wonderfully and can be cut into the same size cubes.

Can I use fresh cranberries?

Yes, but fresh cranberries are much more tart. Toss them with a little maple syrup before roasting.

Can I use walnuts instead of pecans?

Absolutely. Walnuts are an excellent substitute.

Can I prepare this ahead?

Yes. Chop the vegetables and prepare the maple pecans ahead of time. Store them separately in the refrigerator until ready to roast.

How do I keep the vegetables crispy?

Use a large sheet pan and leave space between the pieces. Crowding causes steaming rather than roasting.

Can I make this in an air fryer?

Yes, but cook in batches. Roast the vegetables at approximately 380°F (193°C) for 15–20 minutes, shaking halfway. Add the maple pecans during the final few minutes.

How long do leftovers last?

Store refrigerated in an airtight container for 3–4 days.

Can I freeze the leftovers?

You can, but Brussels sprouts and squash may become softer after thawing. Freshly roasted is best.

What can I serve with this?

It pairs beautifully with roasted chicken, turkey, baked fish, lentils, quinoa, or a simple green salad.

Approximate Nutrition

Per serving, assuming 6 servings:

Calories: ~380 kcal
Protein: ~9 g
Carbohydrates: ~48 g
Fat: ~19 g
Fiber: ~9 g
Sugar: ~22 g

Nutrition is approximate and varies according to the amount of maple syrup, pecans, feta, and oil used.

Social Media Caption

HARVEST ROAST SHEET PAN

Caramelized carrots, butternut squash, Brussels sprouts & cauliflower topped with maple-glazed pecans, sweet cranberries and creamy feta!

A gorgeous one-pan side dish that’s perfect for fall dinners, Thanksgiving, Christmas, or any cozy family meal. ❤️