@blackskullsreaper: Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze Ingredients For the Main Dish: - 2 cups butternut squash, peeled and cubed - 2 cups carrots, sliced - 2 cups Brussels sprouts, halved - 2 cups sweet potato, peeled and cubed - 1 cup feta cheese, crumbled - 1 cup walnuts, roughly chopped For the Sauce / Drizzle / Filling: - 1/2 cup cranberry juice - 1/4 cup honey - 1 tablespoon apple cider vinegar - 1/2 teaspoon salt - 1/4 teaspoon black pepper For Garnish: - Fresh parsley, chopped (optional) Directions 1. Preheat the oven to 400°F (200°C). 2. In a large bowl, combine butternut squash, carrots, Brussels sprouts, and sweet potato. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. 3. Spread the vegetable mixture on a baking sheet in a single layer. Bake for 25–30 minutes, or until the vegetables are tender and caramelized, stirring halfway through. 4. While the vegetables are baking, prepare the cranberry-honey glaze. In a small saucepan, combine cranberry juice, honey, apple cider vinegar, salt, and black pepper. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. 5. Once the vegetables are done, remove them from the oven and transfer them to a serving dish. 6. Drizzle the cranberry-honey glaze over the roasted vegetables and toss gently to combine. 7. Top with crumbled feta cheese and chopped walnuts. 8. Garnish with fresh parsley if desired, then serve warm. Nutritional Info (per serving, serves 6) - Calories: 220 - Protein: 6g - Carbohydrates: 34g - Fat: 9g - Fiber: 5g - Sugar: 10g - Sodium: 210mg

DevilChild Christina De Luca :

Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze Ingredients For the Main Dish: - 2 cups butternut squash, peeled and cubed - 2 cups carrots, sliced - 2 cups Brussels sprouts, halved - 2 cups sweet potato, peeled and cubed - 1 cup feta cheese, crumbled - 1 cup walnuts, roughly chopped For the Sauce / Drizzle / Filling: - 1/2 cup cranberry juice - 1/4 cup honey - 1 tablespoon apple cider vinegar - 1/2 teaspoon salt - 1/4 teaspoon black pepper For Garnish: - Fresh parsley, chopped (optional) Directions 1. Preheat the oven to 400°F (200°C). 2. In a large bowl, combine butternut squash, carrots, Brussels sprouts, and sweet potato. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. 3. Spread the vegetable mixture on a baking sheet in a single layer. Bake for 25–30 minutes, or until the vegetables are tender and caramelized, stirring halfway through. 4. While the vegetables are baking, prepare the cranberry-honey glaze. In a small saucepan, combine cranberry juice, honey, apple cider vinegar, salt, and black pepper. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. 5. Once the vegetables are done, remove them from the oven and transfer them to a serving dish. 6. Drizzle the cranberry-honey glaze over the roasted vegetables and toss gently to combine. 7. Top with crumbled feta cheese and chopped walnuts. 8. Garnish with fresh parsley if desired, then serve warm. Nutritional Info (per serving, serves 6) - Calories: 220 - Protein: 6g - Carbohydrates: 34g - Fat: 9g - Fiber: 5g - Sugar: 10g - Sodium: 210mg

GladiatorsRus :