Based on the image, this tray appears to include:

• Roasted butternut squash
• Honey-glazed carrots
• Brussels sprouts
• Roasted cauliflower with feta cheese
• Cranberry sauce or roasted cranberries
• Pecans with herb butter

 Prep Time

15 minutes

 Cook Time

40–45 minutes

 Total Time

1 hour

Servings

6

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Ingredients

Butternut Squash

• 4 cups butternut squash, cubed
• 2 tbsp olive oil
• Salt and black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ cup chopped pecans

Honey Roasted Carrots

• 6–8 large carrots, peeled
• 1 tbsp olive oil
• 1 tbsp honey
• ½ tsp dried parsley
• Salt & pepper

Brussels Sprouts

• 3 cups Brussels sprouts, halved
• 2 tbsp olive oil
• Salt
• Pepper
• ½ tsp garlic powder

Cauliflower

• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• Salt & pepper
• ½ cup crumbled feta cheese

Cranberries

• 2 cups fresh cranberries
• 2 tbsp maple syrup or honey
• 1 tsp orange zest (optional)

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Instructions

1. Prepare

Preheat oven to 400°F (200°C).

Line a large baking tray with parchment paper.

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2. Season Vegetables

Squash

• Toss with olive oil, garlic powder, thyme, salt and pepper.

Carrots

• Coat with olive oil, honey, parsley, salt and pepper.

Brussels Sprouts

• Toss with olive oil, garlic powder, salt and pepper.

Cauliflower

• Coat with olive oil, salt and pepper.

Cranberries

• Mix with maple syrup.

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3. Arrange

Place each vegetable in separate sections on the baking tray.

Keep vegetables in individual rows like the picture.

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4. Roast

Bake for 35–45 minutes, turning vegetables halfway through.

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5. Finish

• Sprinkle feta over the cauliflower.
• Add toasted pecans over the squash.
• Spoon roasted cranberries onto the tray.
• Garnish with fresh parsley.

Serve warm.

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Nutrition Information (Per Serving)

Values are approximate and depend on ingredient brands and portions.

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Nut Information

Contains Nuts:  Yes

This recipe contains pecans.

Nut-Free Option

• Omit the pecans.
• Replace with roasted pumpkin seeds or sunflower seeds for crunch.

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Storage

• Refrigerate for up to 4 days.
• Freeze (without feta) for up to 2 months.
• Reheat at 350°F (175°C) for 10–15 minutes or microwave until hot.

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Frequently Asked Questions (Q&A)

Q1: Can I make this vegan?
Yes. Skip the feta cheese and use maple syrup instead of honey.

Q2: Can I use frozen vegetables?
Yes, but thaw and pat them dry first to help them roast instead of steam.

Q3: What nuts work besides pecans?
Walnuts or sliced almonds are great alternatives.

Q4: Can I prepare it ahead of time?
Yes. Chop and season the vegetables up to 24 hours in advance, then roast when ready.

Q5: What protein pairs well with this meal?
Grilled chicken, roasted turkey, baked salmon, tofu, or chickpeas.

Q6: Is this gluten-free?
Yes, as long as all packaged ingredients (such as feta and seasonings) are certified gluten-free if needed.

Q7: Can I add other vegetables?
Absolutely. Sweet potatoes, parsnips, red onions, or broccoli roast well alongside these vegetables.