Harvest Roasted Veggies with Whipped Feta & Cranberry Glaze

Harvest Roasted Veggies with Whipped Feta & Cranberry Glaze

Ingredients

For the Roasted Vegetables

1 cup  squash, cubed

1 cup sweet potato, cubed

1 cup carrots, sliced

1 cp Brussels sprouts, halved

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika or cinnamon (optional)

For the Whipped Feta

1 cup feta cheese

3 tbsp Greek yogurt or cream cheese

1 tbsp olive oil

1 tbsp lemon juice

¼ tsp black pepper

For the Cranberry Glaze

3 tbsp honey

2 tbsp cranberry sauce or cooked cranberries

1 tsp balsamic vinegar

Optional Garnishes

Toasted walnuts

Extra dried cranberries

Fresh herbs (parsley or thyme)

Directions

Preheat oven to 425°F (220°C).

Toss the squash, sweet potato, carrots, and Brussels sprouts with olive oil, salt, pepper, and smoked paprika or cinnamon.

Spread evenly on a parchment-lined baking sheet. Roast 25–30 minutes, flipping halfway, until vegetables are tender and caramelized.

Meanwhile, make the whipped feta: Add feta, yogurt, olive oil, lemon juice, and pepper to a blender or food processor. Blend until creamy and smooth.

Forthe cranberry glaze, heat honey, cranberry sauce, and balsamic vinegar in a small saucepan over low heat for 2–3 minutes until slightly thickened.

Spread whipped feta on a platter or spoon it into a bowl.

Top with the roasted veggies. Drizzle generously with cranberry glaze.

Garnish with walnuts, dried cranberries, and herbs if desired. Serve warm.

Nutritional Info (Approx. per serving)

Calories: 340

Protein: 9

Fat: 17g

Carbohydrates: 40g

Fiber: 6g

Sugar: 17g