Roasted Harvest Vegetables with Cranberries and Walnuts

One pan, zero fuss, maximum fall flavor — this Roasted Harvest Vegetables platter piles caramelized carrots, crispy-edged Brussels sprouts, sweet butternut squash studded with cranberries and walnuts, golden potatoes with crumbled feta, and charred cabbage wedges onto a single sheet pan. The butternut squash with cranberries and walnuts is the star of the show — the perfect bite, every time.

Ingredients

• 3 cups butternut squash, peeled and cut into 1-inch cubes
• 1 lb (450 g) Brussels sprouts, halved
• 4 large carrots, cut into 2-inch pieces
• 1 lb (450 g) baby potatoes, quartered
• 1 small green cabbage, cut into 6 wedges (core intact)
• 5 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/3 cup dried cranberries
• 1/2 cup walnut halves
• 1/3 cup crumbled feta cheese
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• Fresh thyme leaves, for garnish

Instructions

1. Heat the oven: Heat oven to 425°F (220°C). Line two large sheet pans with parchment for easy cleanup.
2. Season the vegetables: Divide the butternut squash, Brussels sprouts, carrots, potatoes, and cabbage wedges between the pans in sections. Drizzle with the olive oil, then sprinkle with salt, pepper, garlic powder, smoked paprika, and cinnamon. Toss everything well to coat.
3. Roast: Roast 30–35 minutes, flipping the vegetables and rotating the pans halfway, until the carrots are caramelized, the squash is fork-tender, the Brussels sprouts and cabbage edges are charred and crisp, and the potatoes are golden.
4. Add the cranberries and walnuts: In the last 8 minutes of roasting, scatter the dried cranberries and walnuts over the butternut squash section so they toast without burning.
5. Finish the potatoes: While the pans are hot, crumble the feta over the roasted potatoes so it softens slightly into the warm spuds.
6. Glaze and serve: Whisk together the honey and apple cider vinegar; drizzle over the whole platter. Garnish with fresh thyme leaves and serve family-style right from the pans.

Pro tip: Give the vegetables room — crowding the pan steams instead of roasts. Two pans with space between every piece is the whole secret to those crisp, caramelized edges.

Estimated nutrition per serving: 340 calories, 8g protein, 48g carbs, 15g fat.