Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash, sliced carrots, halved Brussels sprouts, and cubed sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 30–35 minutes, or until tender and caramelized, stirring halfway through for even roasting.
2️⃣ Make the Cranberry-Honey Glaze 🍯🍒
In a small saucepan, combine cranberries and honey over medium heat.
Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 5–7 minutes).
Remove from heat and set aside to cool slightly, then strain the glaze if you prefer a smoother consistency (optional).
3️⃣ Assemble the Dish
Once the vegetables are roasted, transfer them to a serving platter.
Top with crumbled feta, toasted walnuts, and dried cranberries.
Drizzle the cranberry-honey glaze over the roasted vegetables.
4️⃣ Serve 🍽️
Serve warm as a side dish or a vegetarian main course.
Pair with your favorite protein for a complete meal or enjoy as a standalone dish.
