🍂 Recipe: Caramelized Roasted Harvest Tray
Prep time: 15 minutes
Cook time: 30–40 minutes
Servings: 4–6 people
Ingredients
The Veggie Base: 1 medium butternut squash (cubed), 1 lb carrots (peeled/halved), 1 lb Brussels sprouts (halved).
The Glaze: 3 tbsp olive oil, 2 tbsp maple syrup (or honey), 1 tsp dried thyme, salt, and cracked black pepper.
The Toppings: ½ cup dried cranberries, ½ cup toasted pecans or walnuts, ¼ cup crumbled feta cheese.
Instructions
Preheat & Prep: Heat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easy cleanup.
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.
Whisk & Coat: Mix the olive oil, maple syrup, thyme, salt, and pepper. Drizzle over the vegetables and toss until every piece is glistening.
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.
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.
đź’ˇ Pro Tips for Success
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.
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!
The “Sizzle” Factor: For extra crispy Brussels sprouts, place them flat-side down on the tray.
đź“Š Nutritional Info (Per Serving)
Calories: 245 kcal
Fiber: 7g (High)
Protein: 5g
Key Vitamins: Exceptionally high in Vitamin A and Vitamin C.
✨ Health Benefits
Anti-Inflammatory: Butternut squash and carrots are loaded with beta-carotene, which supports eye health and immune function.
Heart Healthy: Pecans provide healthy fats, while the high fiber content helps manage cholesterol levels.
âť“ 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!