Mediterranean Roasted Vegetable Bake
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 4–6
Ingredients
* 2 medium sweet potatoes, peeled and cubed
* 4 large carrots, peeled and cut into thick sticks
* 300 g Brussels sprouts, halved
* 3 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp smoked paprika
* 1 tsp dried thyme
* 1 tsp dried oregano
* ½ tsp salt
* ½ tsp black pepper
* ½ cup crumbled feta cheese
* ⅓ cup dried cranberries
* ⅓ cup walnuts, roughly chopped
* 2 sprigs fresh rosemary
* 1 tbsp honey (optional, for drizzling)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes, carrots, and Brussels sprouts with olive oil, garlic powder, paprika, thyme, oregano, salt, and pepper.
3. Spread the vegetables evenly on a baking tray.
4. Roast for 35–40 minutes, turning halfway through, until the vegetables are tender and caramelized.
5. Transfer to a serving dish and top with crumbled feta, dried cranberries, chopped walnuts, and fresh rosemary.
6. Drizzle with a little honey if desired, then serve warm.
Tips
* Add toasted pecans instead of walnuts for a different flavor.
* Finish with a squeeze of fresh lemon juice or a drizzle of balsamic glaze for extra brightness.
* Serve as a holiday side dish or enjoy with grilled chicken, salmon, or quinoa for a complete meal.