Description
This colorful sheet-pan dish combines caramelized roasted vegetables with tangy feta, crunchy walnuts, and sweet dried cranberries for the perfect balance of savory, sweet, and nutty flavors. It’s ideal as a vegetarian main, hearty side, or meal-prep bowl base — naturally rich in fiber, antioxidants, and healthy fats.
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
🍽 Servings
4
🛒 Ingredients
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2 cups broccoli florets
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1 red bell pepper, chopped
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1 zucchini, sliced
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1 cup cherry tomatoes
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½ red onion, sliced
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2 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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½ tsp dried oregano or thyme
Toppings
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¼ cup crumbled feta cheese
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¼ cup chopped walnuts (toasted)
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3 tbsp dried cranberries
Optional drizzle
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1 tbsp balsamic glaze or lemon juice
👩🍳 Instructions
1️⃣ Preheat oven to 425°F (220°C). Line a sheet pan.
2️⃣ Toss veggies with olive oil, salt, pepper, garlic powder, and herbs.
3️⃣ Spread in a single layer. Roast 20–25 minutes, stirring halfway, until golden and tender.
4️⃣ Remove from oven and sprinkle with feta, walnuts, and cranberries.
5️⃣ Drizzle with balsamic or lemon before serving.
💡 Tips
✔ Swap veggies with carrots, cauliflower, sweet potatoes
✔ Use goat cheese instead of feta
✔ Add chickpeas or grilled chicken for protein
✔ Serve over quinoa or brown rice
❓ Q & A
Q: Can I make it ahead?
Yes — roast veggies up to 3 days ahead and add toppings before serving.
Q: Is it freezer-friendly?
Veggies freeze well; add cheese and nuts after reheating.
Q: Can I make it vegan?
Yes — skip feta or use plant-based cheese.
🔢 WW Points (per serving)
Blue: 5 points
Green: 7 points
Purple: 4 points
🌿 Bonus: This dish is naturally anti-inflammatory thanks to olive oil, walnuts, colorful vegetables, and cranberries.