Prep time: 15 mins | Bake time: 30 mins | Servings: 6
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 4 Points
Protein: 5g
Net Carbs: 28g
Fat: 10g
Calories: 210 kcal
Description
This vibrant and flavorful dish combines caramelized butternut squash, sweet carrots, tender broccoli, and golden Yukon potatoes roasted to perfection. Tossed with crunchy pecans, tangy feta, and a sweet cranberry-honey glaze, this colorful meal is packed with wholesome ingredients and designed to delight your palate while supporting a healthy lifestyle.
Anti-Inflammatory Highlights
Butternut Squash & Carrots: Exceptionally high in beta-carotene and antioxidant vitamins A and C, which help combat cellular inflammation.
Broccoli: Rich in sulforaphane and potent polyphenols that support immune defense and reduce oxidative stress.
Pecans & Olive Oil: Provide heart-healthy monounsaturated fats and essential minerals to promote overall wellness.
Ingredients
2 cups butternut squash, cubed (300 g)
2 cups carrots, sliced (250 g)
2 cups broccoli florets (180 g)
2 cups Yukon gold potatoes, cubed (300 g)
3 tablespoons olive oil (45 ml)
1/2 cup pecans, roughly chopped
1/3 cup dried cranberries
1/4 cup crumbled feta cheese
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange the Veggies: Place the cubed butternut squash, sliced carrots, broccoli florets, and Yukon gold potatoes evenly onto the prepared baking sheet.
3. Oil and Season: Drizzle the olive oil over the vegetables. Sprinkle with garlic powder, salt, and black pepper, then toss thoroughly until every piece is evenly coated.
4. Roast: Roast in the preheated oven for 20 minutes, tossing halfway through to ensure even caramelization.
5. Add Glaze & Toppings: Remove the pan from the oven. Scatter the chopped pecans and dried cranberries across the vegetables. Drizzle the honey and apple cider vinegar evenly over the mixture, tossing gently.
6. Final Bake: Return to the oven for an additional 8–10 minutes until the vegetables are tender, the edges are golden, and the pecans are toasted.
7. Garnish & Serve: Remove from the oven, top with crumbled feta cheese, and serve warm!