For the Roasted Vegetable Medley:

1 lb Brussels sprouts, trimmed and halved (454 g)

2 medium sweet potatoes, peeled and cubed (400 g)

3 cups butternut squash, peeled and cubed (420 g)

2 large carrots, sliced diagonally (180 g)

2 medium beets, peeled and cubed (300 g)

3 tbsp olive oil (45 ml)

1 tbsp maple syrup (20 g)

1 tsp smoked paprika (2 g)

1 tsp dried thyme (1 g)

1/2 tsp garlic powder (1.5 g)

1/2 tsp kosher salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Hot Honey Drizzle:

1/4 cup honey (85 g)

1 tbsp hot sauce (15 ml)

1/2 tsp red pepper flakes (1 g)

1 tbsp fresh lemon juice (15 ml)

For the Feta & Walnut Topping:

3/4 cup crumbled feta cheese (110 g)

1/2 cup walnuts, roughly chopped (55 g)

1 tbsp maple syrup (20 g)

1 tbsp butter (14 g)

1/4 tsp ground cinnamon (0.5 g)

1/4 tsp flaky sea salt (1 g)

For Garnish (optional):

2 tbsp fresh parsley, chopped (8 g)

1 tsp fresh thyme leaves (1 g)

1 tbsp pomegranate seeds (12 g)

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

Place the Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets in a large bowl. Toss with olive oil, maple syrup, smoked paprika, thyme, garlic powder, salt, and pepper.

Spread the vegetables over the prepared baking sheets in a single layer. Keep the Brussels sprouts cut-side down where possible.

Roast for 35–45 minutes, rotating the pans and tossing the vegetables halfway through, until deeply caramelized and tender.

While the vegetables roast, melt the butter in a small skillet over medium heat. Add the walnuts, maple syrup, cinnamon, and flaky salt. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly caramelized. Remove from the heat.

Warm the honey, hot sauce, red pepper flakes, and lemon juice in a small saucepan over low heat for 1–2 minutes. Stir until smooth.

Transfer the roasted vegetables to a large serving platter. Scatter the crumbled feta and toasted walnuts over the top.

Drizzle generously with the hot honey and finish with parsley, fresh thyme, and pomegranate seeds, if using.

Serve warm, allowing the creamy feta and spicy-sweet honey to mingle with the caramelized vegetables.

Calories: 410

Protein: 9 g

Carbohydrates: 52 g

Fat: 21 g

Fiber: 10 g

Sugar: 22 g

Sodium: 430 mg