🥗 Mediterranean Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
Colorful • Healthy • Easy • 30 minutes
⭐ Ingredients
Vegetables
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2 cups sweet potatoes, cubed
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2 cups Brussels sprouts, halved
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1 large red onion, sliced
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1–2 carrots, sliced
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1 red bell pepper, chopped (optional)
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1 zucchini, chopped (optional)
Seasoning
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3 tbsp olive oil
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1 tsp garlic powder
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1 tsp paprika
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1 tsp dried oregano
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½ tsp black pepper
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½ tsp salt
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½ tsp cumin (optional Mediterranean depth)
Toppings
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½ cup crumbled feta
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⅓ cup walnuts, roughly chopped
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⅓ cup dried cranberries (or pomegranate seeds)
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Fresh parsley
Dressing (Mediterranean Honey-Lemon Drizzle)
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2 tbsp olive oil
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1 tbsp lemon juice
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1 tsp honey
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½ tsp Dijon mustard
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Salt & pepper
⭐ Instructions
1. Preheat oven
Heat to 220°C (425°F) for perfect caramelization.
2. Prepare the vegetables
Add all chopped veggies to a large bowl.
Drizzle with:
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olive oil
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garlic powder
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paprika
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oregano
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cumin
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salt & pepper
Mix until fully coated.
3. Roast
Spread vegetables on a large sheet pan in a single layer.
Roast 25–30 minutes, flipping halfway, until golden and slightly crisp.
4. Add toppings
Once out of the oven, immediately add:
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feta crumbles
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chopped walnuts
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dried cranberries
The warmth softens everything beautifully.
5. Finish with Mediterranean dressing
Whisk together the honey–lemon dressing and drizzle over the warm veggies.
Top with fresh parsley.
🍽️ Serve With
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Grilled chicken, fish, or baked tofu
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Warm couscous or quinoa
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Pita bread or hummus
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As a holiday side dish
