Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries

This simple, vibrant, and satisfying recipe transforms humble root vegetables into a show-stopping side dish or light main course. Roasting brings out the natural sweetness of the squash and potatoes, perfectly complemented by the savory seasonings, crunchy nuts, and salty feta cheese. This is a fantastic naturally anti-inflammatory meal.

📝 Ingredients

For the Roasted Vegetables:

• 2 cups butternut squash, peeled and cubed (1-inch pieces)

• 2 cups sweet potato, peeled and cubed (1-inch pieces)

• 2 cups Brussels sprouts, trimmed and halved

• 1–2 carrots, peeled and cut into thick sticks or large chunks

• 1–2 cooked beets, peeled and cubed (or raw peeled beets, 1-inch pieces)

For Seasoning & Oil:

• 3–4 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp dried thyme or rosemary

For Toppings (Added after roasting):

• ½ cup walnuts, roughly chopped

• ½ cup dried cranberries

• ½ cup crumbled feta cheese

• Fresh parsley, chopped (optional, for garnish)

👩‍🍳 Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line one or two large baking sheets with parchment paper for easy cleanup.

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

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

4. Arrange and Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). Ensure they are not crowded; crowding causes steaming instead of caramelization.

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

   • Note on Beets: If using raw beets, they may take slightly longer than 35 minutes, or you can cut them smaller. If you want to prevent the beets from coloring the other vegetables, roast them separately.

6. Add Toppings: Remove the pan from the oven. Immediately sprinkle the hot vegetables with the chopped walnuts, dried cranberries, and crumbled feta cheese. The heat will slightly warm the toppings.

7. Serve: Transfer the medley to a serving platter, garnish with fresh parsley (if desired), and serve warm.

💡 Recipe Notes and Tips

• Toasting Walnuts: For enhanced flavor, lightly toast the walnuts separately in a dry pan for 3-5 minutes before adding them to the final dish.

• Customization: This recipe is flexible. Substitute pecans or pistachios for walnuts, or swap feta for goat cheese.

• Make it a Meal: Add two cups of cooked quinoa or farro to the pan right before serving for a hearty vegetarian main course.

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❓ Related Questions

• Can I prepare the vegetables ahead of time?

  • Yes, you can chop all the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator, and toss with oil and seasonings just before roasting.

• What is the best way to clean up the sticky mess?

  • Using parchment paper is the best way to ensure quick and easy cleanup. If you don’t use it, soak the pan immediately after removing the vegetables.

• How long can I store the leftovers?

  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. They are delicious served cold over a bed of greens or reheated in a toaster oven for crispness.