Roasted Veggie Tray (Holiday-Style)

Roasted Veggie Tray (Holiday-Style)

Ingredients (serves 3–4)

• 2 cups butternut squash, peeled & cubed

• 2 cups carrots, peeled

• 2 cups Brussels sprouts, halved

• 1 small cabbage or cauliflower, cut into wedges

• ½ cup dried cranberries

• ¼ cup walnuts or pecans, chopped

• ¼ cup feta cheese, crumbled (optional)

• 3–4 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp garlic powder

• 1 tsp dried thyme or rosemary

• Optional: drizzle of maple syrup or honey

---

Instructions

1. Preheat oven

   • Set oven to 400°F (200°C).

2. Prep vegetables

   • Place squash, carrots, Brussels sprouts, and cabbage on a large baking sheet.

   • Drizzle with olive oil, salt, pepper, garlic powder, and herbs.

   • Toss to coat, then spread evenly.

3. Roast

   • Roast for 30–40 minutes, flipping once halfway, until tender and caramelized.

4. Finish

   • Sprinkle cranberries and nuts over the tray.

   • Return to oven for 5–7 minutes.

   • Remove and top with feta.

   • Optional: drizzle lightly with maple syrup for sweetness.

---

Tips & Variations

• Vegan: skip feta or use plant-based cheese

• Extra flavor: add balsamic glaze at the end

• Protein add-on: serve with chickpeas or grilled chicken on the side