🍂🍁 Maple-Roasted Fall Vegetable Tray

Ingredients
For the Roasted Vegetables:
4 large carrots, peeled and cut into sticks
4 cups butternut squash, peeled and cut into 1-inch cubes
3 cups Brussels sprouts, trimmed and halved
1 small head green cabbage, cut into thick wedges
3 tablespoons olive oil
1 tablespoon pure maple syrup
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
For the Toppings:
½ cup toasted pecans, roughly chopped
½ cup crumbled feta cheese
½ cup cranberry sauce or dried cranberries
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the vegetables. Peel and cut the carrots into even sticks, cube the butternut squash, trim and halve the Brussels sprouts, and cut the cabbage into thick wedges.
Place all the vegetables on the baking sheet, keeping them in separate sections for a beautiful presentation.
In a small bowl, whisk together the olive oil, maple syrup, garlic powder, thyme, rosemary, paprika, salt, and black pepper.
Drizzle the seasoning mixture evenly over the vegetables.
Gently toss each section with your hands or a spatula until the vegetables are evenly coated.
Roast for 25–35 minutes, turning the vegetables halfway through cooking, until they are tender and beautifully caramelized around the edges.
During the last 5 minutes, sprinkle the chopped pecans over the butternut squash and allow them to warm and lightly toast.
Remove the baking sheet from the oven and let the vegetables rest for a few minutes.
Sprinkle the crumbled feta cheese and fresh parsley over the roasted vegetables.
Add small spoonfuls of cranberry sauce or scatter dried cranberries over the tray for a sweet-tart contrast.
Serve warm directly from the baking tray or transfer everything to a large serving platter.