🍂 Recipe: Caramelized Roasted Harvest Tray
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Prep time: 15 minutes
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Cook time: 30–40 minutes
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Servings: 4–6 people
Ingredients
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The Veggie Base: 1 medium butternut squash (cubed), 1 lb carrots (peeled/halved), 1 lb Brussels sprouts (halved).
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The Glaze: 3 tbsp olive oil, 2 tbsp maple syrup (or honey), 1 tsp dried thyme, salt, and cracked black pepper.
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The Toppings: ½ cup dried cranberries, ½ cup toasted pecans or walnuts, ¼ cup crumbled feta cheese.
Instructions
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Preheat & Prep: Heat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easy cleanup.
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Arrange: Place the squash, carrots, and Brussels sprouts on the tray. Pro-tip: Keep them in “sections” like the photo for a beautiful presentation, or toss them together for a rustic mix.
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Whisk & Coat: Mix the olive oil, maple syrup, thyme, salt, and pepper. Drizzle over the vegetables and toss until every piece is glistening.
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Roast: Bake for 30–35 minutes. About halfway through, give the veggies a gentle stir. You’re looking for charred edges on the sprouts and fork-tender squash.
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Finish: Remove from the oven. While still hot, sprinkle the dried cranberries, nuts, and feta over the top. The residual heat will slightly soften the cheese and plump the berries.
💡 Pro Tips for Success
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Size Matters: Try to cut the butternut squash cubes to roughly the same size as the halved Brussels sprouts. This ensures everything cooks at the same rate.
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Don’t Overcrowd: If the veggies are piled on top of each other, they will steam instead of roast. Use two trays if you have to!
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The “Sizzle” Factor: For extra crispy Brussels sprouts, place them flat-side down on the tray.
📊 Nutritional Info (Per Serving)
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Calories: 245 kcal
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Fiber: 7g (High)
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Protein: 5g
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Key Vitamins: Exceptionally high in Vitamin A and Vitamin C.
✨ Health Benefits
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Anti-Inflammatory: Butternut squash and carrots are loaded with beta-carotene, which supports eye health and immune function.
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Heart Healthy: Pecans provide healthy fats, while the high fiber content helps manage cholesterol levels.
❓ Common Questions (Q&A)
Q: Can I make this vegan? A: Absolutely! Just swap the feta for a vegan almond-based “feta” or simply omit it. The maple syrup provides plenty of flavor on its own.
Q: My carrots are still hard but the sprouts are burning. What happened? A: Carrots take longer to cook than sprouts. If your carrots are very thick, slice them into smaller sticks (batonnet) or give them a 10-minute head start in the oven before adding the other veggies.
Q: Can I use frozen vegetables? A: I wouldn’t recommend it for this tray. Frozen veggies release too much moisture, preventing that beautiful caramelization you see in the photo. Stick to fresh for the best crunch!