Caramelized potatoes, carrots, squash, Brussels sprouts and broccoli with toasted pecans, cranberries and salty fetaThis harvest roasted vegetable bake is a colour-packed Mediterranean tray bake: baby potatoes, carrots, butternut squash, Brussels sprouts and broccoli roasted until the edges caramelize, then finished with pecans, cranberries and crumbled feta.Ready in about 65 minutes. The cover shows no time or macros, so these are estimates: 295 calories, 7g protein, 33g net carbs and 9g fiber per serving.Bake: 45 minWhy you’ll love this vegetable bakeSweet caramelized edges on every vegetableSix colourful vegetables in one generous bakeToasted pecans, cranberries and feta on topSimple olive oil, garlic and herb seasoningPerfect beside roast chicken, salmon or grain bowlsLeftovers reheat beautifully for lunchHealth notesBrussels sprouts and broccoli: Fibre-rich cruciferous vegetables with a naturally savoury roast.Colourful roots: Carrots, squash and potatoes bring beta-carotene, potassium and slow-burning carbs.Olive oil: Extra-virgin olive oil helps the vegetables caramelize the Mediterranean way.Turmeric and garlic: Warm, earthy aromatics that fit the anti-inflammatory style of the dish.Pecans: A crunchy finish with naturally occurring unsaturated fats.Key element — roast in stagesPotatoes, carrots, squash and Brussels sprouts need a head start. Broccoli goes in for only the final 12–15 minutes, so it turns crisp-tender instead of burning while the dense vegetables finish.
Harvest Roasted Vegetable Bake
