Roasted Autumn Vegetable Tray Bake

This colorful tray is packed with roasted carrots, Brussels sprouts, butternut squash, beets, and a sprinkle of feta cheese. It makes a delicious side dish or a light vegetarian meal.

 Ingredients

• 2 cups butternut squash, peeled and cubed
• 3–4 large carrots, peeled
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups beets, peeled and cubed
• 1 small cauliflower, cut into florets
• 2–3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme or Italian seasoning
• Salt and black pepper, to taste
• ½ cup crumbled feta cheese
• Optional: ½ cup pecans or walnuts
• Optional garnish: fresh parsley

The vegetable combination and feta are consistent with similar roasted vegetable tray recipes.

 Instructions

1. Preheat the oven to 425°F (220°C).
2. Prepare all the vegetables. Try to cut the squash and beets into similar-sized cubes so they cook evenly.
3. Arrange the carrots, Brussels sprouts, squash, beets, and cauliflower on a large baking tray.
4. Drizzle with olive oil and season with garlic powder, thyme, salt, and black pepper.
5. Toss gently until all vegetables are coated.
6. Roast for 35–45 minutes, turning the vegetables once halfway through, until tender and lightly caramelized.
7. Remove from the oven and sprinkle with crumbled feta cheese.
8. Add chopped pecans or walnuts if desired.
9. Garnish with fresh parsley and serve warm.

High-heat roasting around 425°F/220°C is commonly used to caramelize mixed vegetables.

 Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35–45 minutes
• Total Time: About 1 hour
• Servings: 6
• Difficulty: Easy

 Nutrition Information

Approximate per serving, without added nuts:

• Calories: 180–230 kcal
• Protein: 4–6 g
• Carbohydrates: 25–32 g
• Fiber: 6–8 g
• Fat: 8–11 g

Nutrition will change depending on the amount of oil, feta, and optional nuts used. USDA FoodData Central is a primary source for food composition data.

 Nut Information

• This recipe can be completely nut-free if you do not add pecans or walnuts.
• If using pecans or walnuts, the recipe contains tree nuts.
• Feta contains milk/dairy, so this recipe is not dairy-free unless you omit or replace it.
• For a nut-free crunchy topping, try pumpkin seeds or sunflower seeds, while checking labels for cross-contact if allergies are a concern.

 Q&A

Q: Can I make this recipe without feta?
A: Yes! Simply leave it out for a dairy-free version or use a plant-based alternative.

Q: Can I use other vegetables?
A: Absolutely. Sweet potatoes, broccoli, zucchini, or red onion would work well.

Q: How do I store leftovers?
A: Keep them in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I add nuts?
A: Yes. Pecans or walnuts add a delicious crunch, but remember that they introduce tree-nut allergens.

Q: Is this recipe vegetarian?
A: Yes, as written, it is vegetarian.

Q: Can I make it vegan?
A: Yes. Skip the feta and any animal-based toppings.

Enjoy this colorful, healthy, and delicious roasted vegetable tray!