Search Results for: Honey Garlic Roasted Brussels Sprouts

Ingredients🥦 Roasted Vegetables:2 cups butternut squash, cubed1 cup carrots, sliced2 cups Brussels sprouts, halved1 large sweet potato, cubed2 tbsp olive oil1 tbsp maple syrup or honey1 tsp smoked paprika1/2 tsp cinnamon1/2 tsp garlic powderSalt & black pepper, to taste🧀 Toppings:1/2 cup crumbled feta cheese1/2 cup walnuts, toasted1/3 cup dried cranberriesFresh parsley or thyme (optional, for garnish)🍯 Cranberry-Honey Glaze:1/3 cup cranberry juice (or orange juice for a twist)2 tbsp honey1 tbsp balsamic vinegar1/2 tsp Dijon mustardPinch of salt👩‍🍳 InstructionsRoast the vegetables 🔥Preheat oven to 200°C (400°F)In a large bowl, toss:Butternut squash, carrots, Brussels sprouts, sweet potatoOlive oil, maple syrup/honeySmoked paprika, cinnamon, garlic powder, salt & pepperSpread evenly on a baking sheet (don’t overcrowd)Roast for 30–35 minutes, stirring halfway, until tender and caramelizedMake the glaze 🍯In a small saucepan, combine:Cranberry juiceHoneyBalsamic vinegarDijon mustardSimmer over medium heat for 5–8 minutes until slightly thickenedToast the walnuts 🌰In a dry pan, toast walnuts for 3–5 minutes until fragrantAssemble 🥗Transfer roasted veggies to a serving dishDrizzle with warm cranberry-honey glazeSprinkle with:Feta cheeseToasted walnutsDried cranberriesGarnish & serveAdd fresh herbs if desiredServe warm✨ Tips:For extra caramelization → roast on parchment or a hot trayAdd a squeeze of lemon for brightness 🍋Swap feta with goat cheese for a creamier tasteAdd chickpeas for extra protein