Ingredients — Serves 6–8
Roasted Vegetables
- 4 cups butternut squash, peeled and cubed
- 1 lb carrots, peeled and cut into sticks
- 1 lb Brussels sprouts, halved
- ½ large green cabbage, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Cranberry Topping
- 1½ cups fresh or frozen cranberries
- 2 tbsp maple syrup or honey
- 1 tbsp orange juice
- ½ tsp orange zest
- Pinch of salt
Walnut Topping
- ¾ cup walnuts, roughly chopped
- 1 tbsp maple syrup
- Pinch of cinnamon
- Pinch of salt
Finishing
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp balsamic glaze, optional
- Extra olive oil for drizzling
Instructions
- Preheat oven to 425°F (220°C).
- Toss the butternut squash, carrots, Brussels sprouts, and cabbage with olive oil, garlic powder, thyme, rosemary, paprika, salt, and pepper.
- Arrange the vegetables in a large baking sheet in a single layer.
- Roast for 25–35 minutes, turning the vegetables halfway through, until browned and tender.
- While the vegetables roast, combine cranberries, maple syrup, orange juice, orange zest, and salt in a small saucepan.
- Simmer for 8–10 minutes, stirring occasionally, until the cranberries soften and the mixture becomes slightly jammy.
- Toss the chopped walnuts with maple syrup, cinnamon, and salt. Toast in a small pan over medium-low heat for 3–5 minutes, stirring frequently so they don’t burn.
- Arrange the roasted vegetables on a serving platter.
- Spoon the cranberry mixture over one section of the vegetables.
- Sprinkle with toasted walnuts and feta.
- Finish with parsley and a light drizzle of balsamic glaze.
- Serve warm.
Complete Nut Information
- Walnuts: ¾ cup — this recipe contains tree nuts.
- The walnuts can be omitted completely.
- For a nut-free version, substitute pepitas (pumpkin seeds) or sunflower seeds, assuming they are safe for the person eating them.
- If using packaged cranberry products, feta, seasonings, or balsamic glaze, check labels for “may contain tree nuts” or shared-facility warnings.
- Pecans, almonds, cashews, pistachios, and other tree nuts are not required in this recipe.
Q&A
Q: Can I make this without nuts?
Yes. Simply leave out the walnuts or replace them with pumpkin seeds or sunflower seeds.
Q: Can I use pecans instead of walnuts?
Yes. Use ¾ cup chopped pecans and toast them the same way.
Q: Can I prepare the vegetables ahead?
Yes. Cut and season the vegetables several hours ahead and refrigerate them covered. Roast just before serving for the best texture.
Q: Can I use frozen butternut squash?
Yes. Roast it directly from frozen, but allow a little extra cooking time and avoid overcrowding the pan.
Q: Can I use dried cranberries?
Yes. For a quicker version, use about 1 cup dried cranberries instead of the homemade cranberry topping.
Q: Can I make it dairy-free?
Yes. Omit the feta or use a dairy-free feta alternative.
Q: Is this vegetarian?
Yes, provided the feta and other packaged ingredients are vegetarian-friendly.
Q: Is it gluten-free?
The basic ingredients are naturally gluten-free, but check packaged seasonings, glaze, and other processed ingredients for cross-contact.
Q: What temperature should the vegetables reach?
There is no specific safe internal temperature required for these vegetables; roast until they are fork-tender with caramelized, browned edges.
Q: How do I get the vegetables extra crispy?
Use a large baking sheet, keep the vegetables in a single layer, avoid overcrowding, and roast at 425°F/220°C.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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