Ingredients – Serves 4-6
- Vegetables:
- 3 cups butternut squash, peeled, cubed 1-inch – about 1/2 medium squash
- 3 cups whole carrots, peeled – about 6 medium, or halved if thick
- 3 cups Brussels sprouts, halved
- 2 cups cauliflower florets
- 1 cup fresh or frozen cranberries – for compote section
- Caramelized coating – anti-inflammation:
- 3 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh rosemary or thyme, chopped
- 1/2 tsp cinnamon
- 1/2 tsp turmeric + pinch black pepper
- 1/2 tsp sea salt + 1/4 tsp black pepper
- 1 tbsp balsamic vinegar
- Toppings – like in your photo:
- 1/4 cup raw pecans or walnuts, chopped
- 2 tbsp feta cheese crumbled – optional, or use unsweetened coconut feta for dairy-free
- 1 tbsp fresh parsley
- Quick cranberry compote – for dark red section:
- 1 cup cranberries
- 2 tbsp water
- 1 tbsp maple syrup
- 1/2 tsp orange zest
Instructions - Prep:
- Preheat oven to 200°C / 400°F.
- Line large sheet pan with parchment paper.
- Wash and chop all vegetables, keep separate.
- Make glaze:
- In small bowl, mix olive oil, 1 tbsp maple syrup, garlic, rosemary/thyme, cinnamon, turmeric, black pepper, salt, balsamic vinegar.
- Coat vegetables:
- In large bowl, toss butternut squash with 1/3 of glaze + half the pecans.
- In separate bowl, toss carrots with 1/3 of glaze.
- Toss Brussels sprouts and cauliflower with remaining glaze.
- Assemble pan – like your photo:
- Arrange in 4 sections on sheet pan: carrots in one row, Brussels sprouts in corner, butternut squash cubes in front, cauliflower in top left.
- Do not overcrowd – use 2 pans if needed for caramelization.
- Leave small space for cranberry compote or add after roasting.
- Roast:
- Roast 25-30 min, flip vegetables halfway.
- Vegetables should be tender and caramelized with golden edges.
- Make cranberry compote while roasting:
- In small pan, add cranberries, 2 tbsp water, 1 tbsp maple syrup, orange zest.
- Simmer 8-10 min until cranberries burst and thicken like jam.
- Spoon into empty section of pan last 5 min or serve on side as in photo.
- Finish:
- Sprinkle feta over cauliflower, remaining pecans over butternut squash.
- Sprinkle parsley over all.
- Serve:
- Serve warm straight from tray.
- Store:
- Fridge airtight 4 days.
- Reheat in oven 180°C / 350°F for 10 min to keep crisp.