Christmas Roasted Vegetable Medley with Maple-Feta Crumble

Ingredients

For the Roasted Vegetables

• 2 cups Brussels sprouts, halved

• 2 cups butternut squash, diced

• 2 cups carrots, sliced

• 1 red onion, cut into wedges

• 1–2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp dried thyme

• 1 tsp dried rosemary

For the Maple-Feta Crumble

• ½ cup crumbled feta cheese

• 2 tbsp maple syrup

• 2 tbsp chopped pecans or walnuts

• 1 tsp lemon zest (optional)

For Garnish

• Dried cranberries or pomegranate arils

Instructions

1. Prep the vegetables

Preheat oven to 200°C (400°F).
Line a baking tray with parchment paper. Spread Brussels sprouts, butternut squash, carrots, and red onion on the tray.

2. Season

Drizzle vegetables with olive oil.
Add salt, pepper, thyme, and rosemary. Toss everything well.

3. Roast

Bake for 25–30 minutes, stirring halfway through, until vegetables are soft and nicely caramelized.

4. Make the Maple-Feta Crumble

In a small bowl, combine:

• Feta

• Maple syrup

• Chopped pecans

• Lemon zest (optional)

Mix until it forms a sweet-savory crumble.

5. Assemble

Transfer roasted vegetables to a serving dish.
Sprinkle the maple-feta crumble over the top.

6. Garnish

Top with cranberries or pomegranate for festive color and sweetness.

Serve With

• Grilled chicken

• Turkey

• Beef roast

• Or as a standalone holiday side dish