Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
A vibrant, wholesome roasted vegetable dish bursting with sweet, savory, and tangy flavors. The caramelized veggies pair beautifully with creamy feta, crunchy walnuts, and chewy cranberries — a perfect balance of textures and colors.
⭐ Ingredients
Vegetables
- 2 cups butternut squash, cubed
- 2 cups sweet potato, cubed
- 2 cups Brussels sprouts, halved
- 1–2 carrots, peeled and cut into thick sticks
- 1–2 cooked beets, cubed (raw peeled beets also work)
Toppings
- ½ cup walnuts
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- Fresh parsley, chopped (optional)
Seasoning
- 3–4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried thyme or rosemary
👩🍳 Instructions
1. Prep Your Vegetables
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper for easy cleanup.
Chop all vegetables into even-sized pieces so they roast evenly. Pat them dry to help them crisp.
2. Season the Veggies
Place all vegetables except beets into a large bowl.
Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, paprika, and thyme/rosemary.
Toss well to coat.
If using raw beets, toss them separately with a little oil to prevent the whole tray from turning pink.
3. Arrange and Roast
Spread vegetables evenly on the baking sheet.
Make sure they are in a single layer — overcrowding causes steaming, not roasting.
Roast for 30–40 minutes, flipping halfway, until edges are caramelized and squash is fork-tender.
4. Add Walnuts & Cranberries
During the last 5 minutes of roasting, sprinkle walnuts onto the pan so they lightly toast.
Cranberries can be added now or stirred in right after baking — adding them post-bake keeps them plumper.
5. Finish & Serve
Remove tray from the oven.
Sprinkle with crumbled feta while still warm so it softens slightly.
Add parsley for freshness.
Taste and adjust salt or drizzle with extra olive oil if desired.
🍽 Serving Ideas
- Serve warm as a main vegetarian dish.
- Pair with grilled chicken, salmon, or quinoa.
- Add to salads or grain bowls.