Cranberry, Sweet Potato, Carrots & Brussels Sprouts with Feta
Ingredients
For the vegetables
2 medium sweet potatoes (cubed)
500 g Brussels sprouts (halved)
3 large carrots (sliced)
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt & pepper
For the topping
150 g feta cheese (crumbled)
⅓ cup walnuts (roughly chopped and toasted)
For the cranberry-honey glaze
⅓ cup dried cranberries
3 tbsp honey
1 tbsp water
1 tsp lemon juice
1 tsp balsamic vinegar
Pinch of salt
Optional
Fresh thyme or rosemary
Orange zest
Chili flakes
Instructions
Preheat oven to 200°C (180°C fan).
Toss sweet potatoes, Brussels sprouts, and carrots with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a large baking tray.
Roast for 35–40 minutes, turning halfway through, until golden, caramelized, and tender.
While the vegetables roast, combine cranberries, honey, water, lemon juice, balsamic vinegar, and salt in a small saucepan.
Simmer for 3–4 minutes until thick, glossy, and syrupy.
Transfer the roasted vegetables to a serving platter.
Sprinkle crumbled feta evenly over the top.
Scatter toasted walnuts over the vegetables.
Drizzle generously with the warm cranberry-honey glaze.
Finish with fresh herbs, orange zest, or chili flakes if using.