Sheet-Pan Roasted Vegetable Medley

Sheet-Pan Roasted Vegetable Medley

Ingredients

Vegetables (use what you have):

• 3 cups butternut squash, peeled & cubed

• 1 lb carrots, peeled

• 1 lb Brussels sprouts, halved

• 1 cup cranberries (fresh or dried)

• ½ cup chopped walnuts or pecans

• ¼ cup crumbled feta cheese

• Optional: cauliflower or cabbage wedges

Seasoning:

• 3–4 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried thyme or rosemary

• Optional: 1–2 tbsp maple syrup or honey (for sweetness)

Instructions

1. Preheat oven to 400°F (205°C).

2. Arrange all vegetables on a large sheet pan in sections.

3. Drizzle with olive oil and sprinkle evenly with seasonings.

4. Toss each veggie section lightly so everything is coated.

5. Roast for 25 minutes, then flip/stir vegetables.

6. Add cranberries and nuts, then roast another 15–20 minutes until golden and tender.

7. Remove from oven and sprinkle with feta cheese while warm.

8. Let cool slightly and serve.