Description
A delightful dish that combines the sweet taste of honey with the savory flavors of roasted butternut squash and Brussels sprouts, perfect for cosy dinners and holiday gatherings.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 1/2 cups Brussels sprouts, trimmed and halved
- 1 medium beet, peeled and diced
- 1 medium carrot, peeled and diced
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the butternut squash, Brussels sprouts, beet, carrot, cranberries, and olive oil. Toss to coat.
- Spread the mixture onto a baking sheet in a single layer.
- Drizzle honey over the vegetables and season with salt and pepper.
- Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and lightly caramelized, stirring halfway through.
- Remove from the oven and sprinkle with feta cheese before serving.
Notes
Cut the vegetables into similar sizes for even cooking. Adjust the amount of honey based on your preference for sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: butternut squash, Brussels sprouts, roasted vegetables, Mediterranean, holiday dish, side dish