🥕 Roasted Harvest Veggie Medley with Feta, Walnuts & Cranberries

Ingredients

Vegetables

• 2 cups Brussels sprouts, halved

• 2 cups butternut squash, cubed

• 2 cups sweet potatoes, cubed

• 1–2 large carrots, sliced lengthwise or into thick chunks

• 1–2 cups cooked beets, cubed (or use raw, peeled and cubed)

Toppings

• 1/3 cup crumbled feta cheese

• 1/3 cup dried cranberries

• 1/3 cup walnuts (halves or pieces)

• Fresh parsley (optional)

Seasoning

• 3–4 tbsp olive oil

• 1–2 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika (optional)

• 1 tsp dried thyme or rosemary

• 1–2 tbsp maple syrup or honey (optional, for a glaze)

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Instructions

1. Prep your ingredients

• Preheat oven to 425°F (220°C).

• Line a large sheet pan with parchment paper or lightly oil it.

2. Season the vegetables

In a large bowl (or directly on the sheet pan), toss each veggie group with:

• Olive oil

• Salt & pepper

• Garlic powder + herbs
  You can mix them together or season them separately if you want the neat color sections like in the photo.

3. Roast

Spread the vegetables out in a single layer.

Roasting time:

• Brussels sprouts, butternut squash, sweet potatoes → 25–30 minutes

• Carrots → About 30–35 minutes if thick

• Beets → 25–35 minutes (depending on raw or cooked)

Stir halfway through for even browning.

4. Add toppings

When everything is roasted and golden:

• Sprinkle with feta

• Add walnuts

• Add dried cranberries

Return to oven for 3–5 minutes to gently warm the toppings (optional).

5. Serve

Finish with a drizzle of maple syrup or olive oil, and a sprinkle of fresh parsley if you like.