Roasted Autumn Vegetable Sheet Pan with Cranberries, Pecans & Feta

Prep time: 15 mins | Cook time: 25-30 mins | Servings: 6

Squash: 4 cups butternut squash, cubed

Brussels Sprouts: 1 lb Brussels sprouts, halved

Carrots: 4-5 medium carrots, sliced into sticks

Potatoes: 2 medium white potatoes, cubed

Oil & Seasoning: 3 tbsp olive oil, 1 tsp dried thyme, ½ tsp garlic powder, salt & black pepper to taste

Toppings: ½ cup dried cranberries, ½ cup pecans (chopped), ⅓ cup crumbled feta cheese

Prep & Season: Preheat oven to 400°F (200°C). Arrange cubed butternut squash, halved Brussels sprouts, carrot sticks, and cubed potatoes in separate sections on a large rimmed baking sheet. Drizzle with olive oil and sprinkle evenly with thyme, garlic powder, salt, and pepper.

Roast: Bake for 20 minutes until the vegetables start to tenderize and brown.

Add Toppings: Remove sheet pan from the oven. Scatter dried cranberries and chopped pecans over the squash. Sprinkle crumbled feta cheese over the potatoes.

Finish Baking: Return to the oven for another 5–8 minutes until the vegetables are fork-tender, the pecans are lightly toasted, and the cheese is warmed.

Serve: Serve hot straight from the pan as a colorful holiday side dish.