Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries

Servings

4 servings

Ingredients

Vegetables

• 2 cups broccoli florets

• 2 cups cauliflower florets

• 2 carrots, sliced

• 1 red bell pepper, chopped

• 1 small red onion, sliced

Seasoning

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano or thyme

• ½ teaspoon paprika

• Salt & black pepper to taste

Toppings

• ½ cup crumbled feta cheese

• ⅓ cup walnuts, roughly chopped

• ⅓ cup dried cranberries

Optional finish

• Balsamic glaze or lemon juice

• Fresh parsley or thyme

Instructions

1. Preheat oven
   Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.

2. Season vegetables
   Add all vegetables to the sheet pan. Drizzle with olive oil and sprinkle with garlic powder, oregano, paprika, salt, and pepper. Toss well to coat evenly.

3. Roast
   Spread vegetables in a single layer. Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.

4. Add toppings
   Remove from oven and sprinkle feta, walnuts, and cranberries evenly over the vegetables.

5. Finish
   Return to oven for 5 minutes just until feta softens and walnuts toast slightly. Drizzle with balsamic glaze or lemon juice if desired.

Taste & Texture

• Roasted, caramelized veggies

• Creamy salty feta

• Crunchy walnuts

• Sweet-tart cranberries

Tips & Variations

• 🧄 Add fresh minced garlic for extra flavor

• 🥗 Serve over quinoa, couscous, or greens

• 🍗 Add roasted chicken or chickpeas for protein

• 🧀 Goat cheese works great instead of feta