Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
👩🍳 Step-by-Step Cooking Instructions
- Preheat and Prep: Preheat your oven to 400°F (204°C). Grab a large, sturdy rimmed baking sheet—a dark or non-stick sheet pan like the one pictured in is fantastic for promoting deep, even browning. 🌡️
- Season the Veggies: In a large mixing bowl (or directly on the sheet pan to save a dish!), toss your halved Brussels sprouts, cubed sweet potatoes, and halved yellow potatoes with the extra virgin olive oil, garlic powder, salt, and black pepper until everything is evenly coated. 🥣🫗
- Arrange the Rows: To recreate the stunning, picture-perfect look from, arrange your seasoned vegetables in distinct rows across the pan: sprouts on one side, sweet potatoes in the center, and yellow potatoes on the other side. Nestled between the rows, place a few fresh sprigs of fragrant rosemary. 🧑🍳
- Roast to Perfection: Slide the sheet pan into the preheated oven and bake for 25 to 30 minutes. Halfway through, gently flip the vegetables within their rows to ensure they get evenly browned. You will know they are ready when the sweet potatoes are fork-tender and the outer leaves of the sprouts have achieved that gorgeous, crispy char seen in . 🔥
- Add the Vibrant Accents: Carefully remove the hot pan from the oven. Discard the roasted rosemary sprigs if desired, and place fresh ones on top for presentation. Fill in a border along the edge of the potatoes with your deep red dried cranberries, and generously scatter your crumbled feta cheese down the center channels, exactly like the styling in If you are using chopped walnuts, sprinkle them over the tray now! 🧀🍒
- Serve Warm: Shower the entire pan with a final dusting of finely chopped fresh parsley. Serve it up family-style right off the hot pan, or scoop it into a large serving platter! 🍽️🎉
