Ingredients
Vegetables
- 1½ lb (680 g) carrots, peeled and cut into sticks
- 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
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp paprika
- ¾ tsp salt
- ½ tsp black pepper
Toppings
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ⅓ cup chopped pecans, lightly toasted
- 2 tbsp fresh parsley, chopped
Optional honey-herb drizzle
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Pinch of salt and pepper
Instructions
- Preheat oven:
Heat oven to 425°F (220°C). Line 2 large baking sheets with parchment paper. - Season the vegetables:
Place carrots, squash, Brussels sprouts, potatoes, and cabbage in a large bowl. Add olive oil, thyme, rosemary, garlic powder, paprika, salt, and pepper. Toss until evenly coated. - Arrange:
Spread the vegetables in a single layer on the baking sheets. Avoid overcrowding so they roast instead of steaming. - Start roasting:
Roast for 20 minutes. - Turn the vegetables:
Flip or stir the vegetables so they brown evenly. Continue roasting for another 15–25 minutes, until tender and caramelized around the edges. - Make the drizzle:
Whisk together olive oil, honey/maple syrup, lemon juice, Dijon mustard, garlic, salt, and pepper. - Assemble:
Transfer the roasted vegetables to a large serving platter. Scatter the dried cranberries, feta, toasted pecans, and fresh parsley over the top. - Finish:
Drizzle lightly with the honey-lemon dressing and serve warm.
Optional Anti-Inflammatory-Friendly Adjustments
For a less sweet version, skip the honey and use extra lemon juice. You can also increase the herbs and use extra-virgin olive oil.
Approximate Nutrition
Per serving:
- Calories: 390–450 kcal
- Protein: 9–12 g
- Carbohydrates: 55–65 g
- Fat: 17–21 g
- Fiber: 9–11 g
- Sugar: 15–20 g
Nutrition is approximate and depends on the amount of feta, pecans, oil, and dried cranberries used.
Nut & Allergen Information
- Contains: tree nuts (pecans) and dairy (feta).
- No gluten is required in the recipe, but check packaged ingredients if gluten contamination is a concern.
- For a nut-free version, replace pecans with roasted pumpkin seeds (pepitas) or simply leave them out.
- For a dairy-free version, omit feta or use a dairy-free feta alternative.
- If using store-bought dried cranberries, check the label for added ingredients and possible cross-contact.
Q&A
Q: Can I prepare the vegetables ahead of time?
Yes. Chop and season them several hours ahead, refrigerate, then roast when ready.
Q: Can I use frozen butternut squash?
Yes, but roast it directly from frozen and give it a little extra cooking time.
Q: Can I leave out the pecans?
Absolutely. The platter will still be delicious without them.
Q: Can I use walnuts instead?
Yes, but walnuts are also a tree nut, so they aren’t suitable for someone with a tree-nut allergy.
Q: Can I make this less sweet?
Yes. Use unsweetened dried cranberries or reduce the cranberries and skip the honey/maple drizzle.