Warm Cranberry and Roasted Vegetable Medley

Warm Cranberry and Roasted Vegetable Medley

Roasted root vegetables mingle with tart cranberries for a caramelized, savory-sweet side.

Total 1 hr Makes 6 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Butternut squash, carrots, and red onion roast until caramelized, then toss with fresh cranberries and a splash of balsamic for a sweet-tart finish. The high heat concentrates the vegetables' natural sugars while the cranberries soften and burst, releasing bright color and tang. Serve this warm medley alongside roasted poultry or as a standout addition to a holiday table.

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and sliced into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 cup fresh cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pecans, chopped and toasted

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the butternut squash, carrots, and red onion with olive oil, salt, and black pepper until evenly coated.

  3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring once halfway through.

  4. Scatter the fresh cranberries and minced garlic over the vegetables and roast for another 10 minutes, until the cranberries have softened and the vegetables are tender and caramelized at the edges.

  5. Meanwhile, whisk together the balsamic vinegar and honey in a small bowl.

  6. Transfer the roasted vegetable and cranberry mixture to a serving dish and drizzle with the balsamic-honey mixture, then sprinkle with fresh rosemary.

  7. Top with crumbled feta cheese and toasted chopped pecans just before serving warm.

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    Warm Cranberry and Roasted Vegetable Medley

    Butternut squash, carrots, and red onion roast until caramelized, then toss with fresh cranberries and a splash of balsamic for a sweet-tart finish. The high heat concentrates the vegetables' natural sugars while the cranberries soften and burst, releasing bright color and tang. Serve this warm medley alongside roasted poultry or as a standout addition to a holiday table.

    1 hr 6 servings 210 cal

    Ingredients

    • 3 cups butternut squash, peeled and cubed
    • 2 cups carrots, peeled and sliced into 1-inch pieces
    • 1 red onion, cut into wedges
    • 1 cup fresh cranberries
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • 2 cloves garlic, minced
    • 1 teaspoon fresh rosemary, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/3 cup crumbled feta cheese
    • 1/4 cup pecans, chopped and toasted

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a large bowl, toss the butternut squash, carrots, and red onion with olive oil, salt, and black pepper until evenly coated.

    3. 3

      Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring once halfway through.

    4. 4

      Scatter the fresh cranberries and minced garlic over the vegetables and roast for another 10 minutes, until the cranberries have softened and the vegetables are tender and caramelized at the edges.

    5. 5

      Meanwhile, whisk together the balsamic vinegar and honey in a small bowl.

    6. 6

      Transfer the roasted vegetable and cranberry mixture to a serving dish and drizzle with the balsamic-honey mixture, then sprinkle with fresh rosemary.

    7. 7

      Top with crumbled feta cheese and toasted chopped pecans just before serving warm.