Ingredients
1 lb carrots
1 lb butternut squash, cubed
1 lb Brussels sprouts, halved
2 cups cauliflower, florets
1 cup fresh cranberries
½ cup walnuts or pecans
4 oz feta
3 tbsp olive oil
1 tbsp maple syrup
1 tsp garlic powder
1 tsp dried thyme
Salt & black pepper
Directions
Heat oven to 425°F (220°C).
Toss carrots, squash, Brussels sprouts, and cauliflower with olive oil, maple syrup, garlic, thyme, salt, and pepper.
Spread on a large sheet pan. Roast 25–30 min, turning once.
Add cranberries and nuts for the final 8–10 min.
Remove, sprinkle with feta, and drizzle with a little extra maple syrup.
