Ingredients — 6 servings
Roasted vegetables
- 1½ lb (680 g) carrots, peeled and cut lengthwise
- 1½ lb (680 g) butternut squash, peeled and cubed
- 1 lb (450 g) Brussels sprouts, halved
- 1 lb (450 g) baby potatoes, halved
- ½ small green cabbage, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ¾ tsp salt
Toppings
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ⅓ cup chopped pecans
- 2 tbsp fresh parsley
- Fresh rosemary, optional
Optional maple dressing
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Pinch of salt and pepper
Instructions
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Place carrots, butternut squash, Brussels sprouts, potatoes, and cabbage on the sheet.
- Drizzle with olive oil and sprinkle with thyme, rosemary, garlic powder, paprika, salt, and pepper.
- Toss everything well so the vegetables are evenly coated.
- Spread the vegetables into a single layer, leaving space between pieces.
- Roast for 35–45 minutes, turning the vegetables halfway through, until tender and caramelized.
- While they roast, mix the optional dressing ingredients in a small bowl.
- Remove the vegetables from the oven and transfer them to a serving platter.
- Scatter dried cranberries, feta, and chopped pecans over the warm vegetables.
- Drizzle with the maple-lemon dressing if desired.
- Garnish with fresh parsley and rosemary and serve warm.
Quick Details
- Prep: 20 minutes
- Roast: 35–45 minutes
- Total: About 1 hour
- Servings: 6
Approximate Nutrition
Per serving with toppings:
- Calories: 350–400
- Protein: 7–9 g
- Carbohydrates: 50–55 g
- Fat: 15–18 g
- Fiber: 8–10 g
Nutrition is approximate and depends on the amount of oil, feta, cranberries, and pecans used.
Nut & Allergen Information
Contains tree nuts: Pecans
Contains dairy: Feta cheese
The vegetables themselves are naturally gluten-free. For a nut-free version, replace the pecans with pepita/pumpkin seeds or simply leave them out. If serving someone with a serious allergy, check packaged cranberries and other ingredients for cross-contact warnings.
Q&A
Can I use sweet potatoes instead of butternut squash?
Yes. Sweet potatoes are an excellent substitute.
Can I use frozen butternut squash?
Yes, but roast it directly from frozen and allow a little extra cooking time.
Can I make this without feta?
Absolutely. You can omit it or use a dairy-free alternative.
Can I make it nut-free?
Yes. Use pumpkin seeds instead of pecans, or leave the nuts out.
Can I prepare it ahead?
Yes. Roast the vegetables ahead and refrigerate them. Reheat in a hot oven before adding the feta and cranberries.
Can I use maple syrup without the dressing?
Yes. A small drizzle of maple syrup over the roasted vegetables gives them a sweet finish.
What makes the vegetables caramelized?
A hot oven, enough space on the baking sheet, and avoiding overcrowding help the vegetables roast and brown instead of steaming.