Description
A delightful dish combining sweet and savory flavors, featuring butternut squash, Brussels sprouts, and feta cheese, drizzled with honey.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 1⁄2 cups Brussels sprouts, trimmed and halved
- 1 cup beet, roasted and chopped
- 1 cup carrot, chopped
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 3 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, Brussels sprouts, beet, and carrot.
- Drizzle with olive oil and honey, then season with salt and pepper. Toss to coat well.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven and let cool slightly.
- Transfer to a serving dish, then sprinkle with dried cranberries and crumbled feta cheese.
- Garnish with fresh herbs if desired, and serve warm.
Notes
Ensure vegetables are cut evenly for even cooking. Consider using a mix of seasonal vegetables. For spice, add red pepper flakes.
- 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: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg
Keywords: butternut squash, roasted vegetables, Mediterranean recipes, vegetarian side dish