Ingredients
Veggies and glaze
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash cubes (or peeled pumpkin)
- 2 cups sweet potato cubes
- 1 1/2 cups beet chunks (fresh, peeled)
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried parsley (plus a pinch for top)
- 3/4 tsp salt
- 1/2 tsp black pepper
Toppings
- 1/2 cup dried cranberries
- 1/2 cup walnut halves
- 1/2 cup crumbled feta
Optional
- Extra feta crumbles
- Warm dinner rolls on the side
This combination echoes other roasted fall vegetable recipes that use Brussels sprouts, sweet potatoes, squash, and beets with maple-balsamic-style glazes and a feta–nut–cranberry finish.
Step-by-step instructions
Step 1: Preheat and prep the pan
- Heat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper for easier cleanup and to prevent sticking.
Many roasted veg recipes recommend 400°F as an ideal temp for browning while cooking vegetables through.
Step 2: Toss the vegetables with the glaze
- In a big bowl, add the Brussels sprouts, butternut squash (or pumpkin), sweet potato cubes, and beet chunks.
- In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic powder, dried parsley, salt, and black pepper.
- Pour the glaze over the vegetables and toss until everything is evenly coated.
Maple-balsamic-style glazes are frequently used for roasted fall vegetables, giving caramelization and tang.
Step 3: Roast until caramelized
- Spread the veggies out in a single layer on the sheet pan; avoid piling them up, which can cause steaming instead of roasting.
- If the pan looks crowded, divide vegetables between two pans for better browning (this tip is common in roasted vegetable guides).
- Roast for 25–30 minutes, tossing once halfway, until tender and browned at the edges.
Roasting Brussels sprouts and sweet potatoes at 400°F for about 20–30 minutes, tossing halfway, is consistent with other tested recipes.
Step 4: Warm the cranberries
- During the last 5 minutes of roasting, sprinkle dried cranberries over the vegetables.
- Return the pan to the oven so the cranberries soften and warm without burning.
Several fall vegetable dishes add cranberries or similar dried fruit at the end to prevent them from over-drying.
Step 5: Finish with feta and walnuts
- Remove the pan from the oven.
- Immediately top the hot vegetables with walnut halves and crumbled feta.
- Sprinkle a little extra dried parsley (or fresh if you prefer) over the top.
Other roasted vegetable recipes recommend adding feta and nuts after roasting or for just a short time at the end so the cheese softens and the nuts stay crunchy.