When the holiday season rolls around, vibrant vegetable medleys take center stage at our tables, and nothing captures the spirit of festivity quite like a beautifully roasted dish. This Christmas roasted Brussels sprouts, sweet potato, butternut squash, carrot, and beet medley with its irresistible maple-feta crumble, walnuts, and cranberry-honey glaze is a showstopper. The rich colors and sweet-savory flavors create an unforgettable side that is both healthy and indulgent. I love serving this dish during celebrations, where it stands out not just for its taste but also for its striking appearance.
Why you’ll love this dish
There are countless reasons to whip up this seasonal medley! First and foremost, it’s a fantastic way to showcase the beautiful fall produce that’s abundantly available. The combination of Brussels sprouts, sweet potatoes, and root vegetables not only offers delightful flavors but also ensures that you’re serving a dish packed with nutrients. Plus, this recipe is easily customizable, making it great for those picky eaters in your family.
During busy holiday gatherings, this dish shines as a hassle-free option that can be prepped ahead of time and simply popped in the oven. Pair it with your main course, and watch as it disappears in no time while eliciting rave reviews!
"This dish was a highlight on our holiday table! The flavors meld together so beautifully, and I loved the crunch from the walnuts and the tanginess from the feta. A must-try!"
The cooking process explained
The beauty of this Christmas medley lies in its straightforward approach. You’ll start by preheating your oven, allowing it to reach that perfect roasting temperature. After prepping your vibrant vegetables, it’s as simple as tossing them with olive oil, salt, and pepper before letting the magic happen in the oven. Meanwhile, you’ll prepare a sweet cranberry-honey glaze and a maple-feta crumble that elevates the roasted veggies to gourmet territory. The entire process takes about an hour, making it an easy addition to your festive spread.
What you’ll need
To make this colorful medley, gather the following ingredients:
- 1 cup Brussels sprouts, halved
- 1 cup sweet potato, cubed
- 1 cup butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup beets, cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup crumbled feta cheese
- 1 tablespoon maple syrup
- 1/3 cup walnuts, chopped
- 1/3 cup dried cranberries
- 3 tablespoons honey
- 1 tablespoon orange juice or water
(Note: Feel free to substitute any of the vegetables based on availability or preference. For instance, rutabaga or parsnips can add a fun twist.)
