Ingredients

• 2 cups butternut squash, diced

• 2 cups Brussels sprouts, halved

• 1 cup carrots, sliced

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp dried thyme (optional)

• Salt & pepper, to taste

• ½ cup walnuts

• ¼ cup dried cranberries

• ½ cup feta cheese, crumbled

• Optional: 1–2 tsp honey or balsamic glaze

Instructions

1. Preheat your oven to 425°F (220°C).

2. Spread squash, Brussels sprouts, carrots, and onion on a sheet pan.

3. Drizzle with olive oil, sprinkle garlic powder, paprika, thyme, salt, and pepper. Toss well.

4. Roast for 25–30 minutes until veggies are golden and soft.

5. Add the walnuts during the last 5 minutes to lightly toast.

6. Remove from oven and sprinkle cranberries and crumbled feta on top.

7. Finish with an optional drizzle of honey or balsamic glaze before serving.

Q&A 

Q1: Can I use different vegetables?

Yes. Sweet potatoes, zucchini, broccoli, cauliflower, and bell peppers all work great.

Q2: Can I make this recipe vegan?

Yes. Just replace feta with vegan feta or skip it completely.

Q3: Can I prep this ahead of time?

Absolutely. Chop veggies up to 2 days in advance and store in the fridge. Roast when needed.

Q4: How do I make it sweeter?

Add 1 tbsp honey or maple syrup while roasting OR use more carrots/sweet potatoes.

Q5: How do I make it more savory?

Add oregano, rosemary, or a sprinkle of parmesan (if not vegan).

Q6: What can I serve this with?

• Grilled chicken or salmon

• Quinoa, couscous, or rice

• Warm bread or pita

• On top of salads

Q7: Can I store leftovers?

Yes — refrigerate in an airtight container for up to 3 days.
Reheat in oven/air fryer for best texture.