Caramelized Brussels Sprouts and Root Vegetable Medley

This dish is a hearty, flavorful side or main course packed with anti-inflammatory ingredients and vibrant color. Roasting brings out the natural sweetness of the root vegetables, which is then perfectly balanced by the salty feta, crunchy walnuts, and tangy cranberry-honey glaze.

📝 Ingredients

For the Roasted Vegetables:

• 1 cup Brussels sprouts, halved

• 1 cup sweet potato, peeled and diced (about 1-inch cubes)

• 1 cup butternut squash, peeled and diced (about 1-inch cubes)

• 1 cup carrots, peeled and sliced (or cut into chunks)

• 1 cup beets, peeled and diced (about 1-inch cubes)

• 3 tablespoons olive oil (or avocado oil)

• 1 teaspoon dried thyme or rosemary

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Toppings & Glaze:

• 1/4 cup crumbled feta cheese (goat cheese is a great alternative)

• 1/4 cup chopped walnuts or pecans, lightly toasted

• 2 tablespoons dried cranberries or chopped dried cherries

• 2 tablespoons honey or maple syrup

• 1 teaspoon fresh lemon juice (optional, for the glaze)

👩‍🍳 Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Toss the Vegetables: In a very large bowl, combine the halved Brussels sprouts, diced sweet potato, butternut squash, carrots, and beets.

3. Season: Drizzle the vegetables with the olive oil. Sprinkle with the dried thyme/rosemary, salt, and black pepper. Toss well until all the vegetables are evenly coated.

4. Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet. It is important not to crowd the pan, as this will steam the vegetables instead of caramelizing them. (Use two trays if necessary.)

5. Bake: Roast for 25 to 35 minutes, stirring halfway through. The vegetables are done when they are tender when pierced with a fork and have caramelized, browned edges.

6. Prepare the Glaze (Optional): While the vegetables are roasting, whisk together the honey (or maple syrup) and lemon juice in a small bowl.

7. Finish and Serve: Remove the pan from the oven. Drizzle the vegetables with the honey glaze, if using. Immediately top the warm vegetables with the crumbled feta cheese, chopped walnuts, and dried cranberries. Serve warm.

💡 Recipe Notes and Tips

• Beets: If you don’t want the beets to color the other vegetables, roast them separately or use pre-cooked, peeled beets added only during the last 10 minutes of roasting.

• Prep Ahead: This is an ideal meal-prep recipe! Chop all the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator.

• Boost Flavor: For an extra punch, add a tablespoon of balsamic vinegar to the vegetables before roasting.

• Anti-Inflammatory Focus: This recipe naturally adheres to an anti-inflammatory diet, using healthy fats (olive oil/walnuts) and colorful, antioxidant-rich vegetables.

❓ Related Questions

• Can I substitute other vegetables?

  • Yes, you can substitute other root vegetables like parsnips or celery root, or add firmer items like broccoli florets or cauliflower. Ensure all vegetables are cut into pieces of similar size for even cooking.

• How do I prevent the walnuts from burning?

  • Add the walnuts right at the end with the feta and cranberries, or toast them separately on the stovetop for 3-5 minutes before adding them to the finished dish.

• How long can I store the leftovers?

  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or toaster oven for best texture.