A beautiful, oven-roasted vegetable platter featuring sweet butternut squash, caramelized carrots, crispy Brussels sprouts, roasted beets, tangy cranberries, creamy feta cheese, and crunchy walnuts. Everything is seasoned with olive oil, garlic, and herbs for a delicious combination of sweet, savory, and tangy flavors.
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Course: Side Dish / Holiday Dinner
Cuisine: Mediterranean-Inspired
Diet: Vegetarian, Gluten-Free
Ingredients
For the roasted vegetables:
– 3 cups butternut squash, peeled and cut into cubes
– 4 medium carrots, peeled and sliced lengthwise
– 2 cups Brussels sprouts, halved
– 2 medium beets, peeled and diced
– 2 cups cauliflower florets
– 1 medium onion, cut into chunks
– 3 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– ½ teaspoon paprika
– ½ teaspoon black pepper
– 1 teaspoon salt, or to taste
For the toppings:
– ½ cup dried cranberries
– ½ cup crumbled feta cheese
– ½ cup chopped walnuts
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon balsamic glaze (optional)
Instructions
Step 1: Prepare the oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the vegetables
Wash and dry all the vegetables thoroughly. Peel and cube the butternut squash and beets. Slice the carrots lengthwise, halve the Brussels sprouts, and cut the cauliflower into bite-sized florets.
Step 3: Season the vegetables
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, rosemary, paprika, salt, and black pepper.
Add the butternut squash, carrots, Brussels sprouts, beets, cauliflower, and onion. Toss everything until the vegetables are evenly coated with the seasoning mixture.
Step 4: Arrange on the baking sheet
Spread the vegetables across the prepared baking sheet in a single layer. Keep similar vegetables together if you want a beautiful presentation like the picture.
Avoid overcrowding the pan so the vegetables roast instead of steam.
Step 5: Roast until tender
Place the baking sheet in the preheated oven.
Roast for approximately 35–45 minutes, turning the vegetables halfway through cooking.
The carrots should become caramelized, the squash tender, and the Brussels sprouts lightly browned around the edges.
Tip: Beets may need a little extra cooking time, so cut them into relatively small, evenly sized cubes.
Step 6: Add the cranberries and walnuts
During the final 5 minutes of roasting, sprinkle the cranberries and chopped walnuts over the vegetables. Return the tray to the oven briefly to warm the cranberries and lightly toast the walnuts.
Step 7: Add feta cheese
Remove the baking sheet from the oven. Sprinkle the crumbled feta cheese over the warm vegetables.
Finish with fresh parsley and a light drizzle of balsamic glaze if desired.
Step 8: Serve
Serve immediately while warm. Enjoy this colorful roasted vegetable platter as a holiday side dish, a healthy family dinner accompaniment, or a delicious vegetarian meal.
Nutritional Information
Estimated values per serving, based on 6 servings and the ingredients listed.
Nutrient Amount
Calories 285 kcal
Protein 7 g
Total Fat 17 g
Saturated Fat 4 g
Carbohydrates 32 g
Fiber 7 g
Sugar 16 g
Cholesterol 11 mg
Sodium 390 mg
Nutrition Highlights:
– Fiber: Butternut squash, Brussels sprouts, carrots, and beets provide dietary fiber.
– Healthy fats: Extra virgin olive oil and walnuts contribute unsaturated fats.
– Plant nutrients: Colorful vegetables provide a variety of vitamins and antioxidants.
– Protein: Feta cheese and walnuts contribute some protein.
Frequently Asked Questions (Q&A)
Q1: Can I prepare these roasted vegetables ahead of time?
Yes! You can wash, peel, and chop the vegetables up to 24 hours in advance. Store them in separate airtight containers in the refrigerator until ready to roast.
Q2: Can I use fresh cranberries instead of dried cranberries?
Absolutely! Fresh cranberries work well. Add them during the last 10–15 minutes of roasting. They will soften and become slightly tart.
Q3: What can I use instead of feta cheese?
You can substitute goat cheese, Parmesan, or a dairy-free cheese alternative. Goat cheese is especially delicious with roasted squash and cranberries.
Q4: Can I make this recipe vegan?
Yes! Simply leave out the feta cheese or use your favorite plant-based feta alternative.
Q5: How do I keep the vegetables from becoming soggy?
Make sure the vegetables are completely dry before seasoning. Spread them in a single layer and use two baking sheets if necessary.
Q6: Can I use frozen vegetables?
Yes, but thaw and dry them thoroughly before roasting. Frozen vegetables may require slightly different cooking times.
Q7: What other nuts can I use?
Pecans, almonds, pistachios, and hazelnuts are excellent alternatives to walnuts.
Q8: How should I store leftovers?
Place cooled vegetables in an airtight container and refrigerate for up to 4 days.
Q9: How do I reheat the leftovers?
Reheat in an oven at 350°F (175°C) for approximately 10–15 minutes, or until warmed through.
Q10: Is this recipe suitable for meal prep?
Yes! Divide the roasted vegetables into individual containers. Add the feta and fresh parsley after reheating for the best flavor and texture.