Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries is one of those recipes I make when I want something nourishing, colorful, and deeply satisfying without spending hours in the kitchen. First of all—thank you. Truly. If you’re here, reading and cooking along with me, I’m incredibly grateful. Sharing recipes like this is my absolute joy, and this one feels like a warm hug on a busy day.
This dish is everything I love about simple cooking: vibrant vegetables, bold textures, and that magical moment when the oven does most of the work. It’s hearty enough to be a meal, elegant enough for guests, and flexible enough to use whatever veggies you have on hand. Anything but boring!!
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Overview of This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries is a celebration of contrasts. Tender caramelized vegetables meet salty feta, crunchy walnuts, and sweet-tart cranberries. Everything roasts together on one pan, making cleanup blissfully easy.
Reasons You’ll Love This Recipe
One pan, minimal prep, maximum flavor
Naturally vegetarian and easy to customize
Perfect for weeknights, meal prep, or holiday tables
Packed with color, texture, and nutrients
What This Recipe Tastes Like
Imagine roasted vegetables with golden edges and soft centers, kissed with olive oil and herbs. The feta becomes creamy and slightly melty, the walnuts toast to deep nuttiness, and the cranberries add little pops of sweetness. The smell when this is in the oven is incredible!!
Benefits of This Recipe
This dish is loaded with fiber-rich vegetables, healthy fats from olive oil and walnuts, and protein from feta. It’s filling without being heavy and leaves you feeling energized and satisfied.
Ingredients for Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
Here’s what you’ll need to bring this beauty to life:
Main Ingredients
2 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, sliced
1 red onion, cut into wedges
1 red bell pepper, chopped
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
¾ cup feta cheese, crumbled
½ cup walnuts, roughly chopped
⅓ cup dried cranberries
Optional Flavor Boosters
½ teaspoon smoked paprika
Zest of 1 lemon
Drizzle of balsamic glaze after roasting
Necessary Tools for Preparation
You don’t need anything fancy:
Large sheet pan
Parchment paper (optional, but helpful)
Sharp knife
Cutting board
Mixing bowl
Ingredient Additions and Substitutions
This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries is wonderfully flexible.
Swap walnuts for pecans or almonds
Use goat cheese instead of feta
Add sweet potatoes, Brussels sprouts, or zucchini
Replace cranberries with dried cherries or raisins
I promised you versatile, and here’s proof!
How to Make Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
Step-by-Step Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper if desired.
Add all chopped vegetables to a large bowl. Drizzle with olive oil, salt, pepper, and herbs. Toss until evenly coated.
Spread vegetables in a single layer on the sheet pan. Roast for 20 minutes.
Remove the pan from the oven and gently toss the veggies.
Sprinkle feta, walnuts, and cranberries evenly over the vegetables.
Return to the oven and roast for another 10–15 minutes, until vegetables are tender and lightly caramelized.
Optional but highly encouraged: finish with lemon zest or a drizzle of balsamic glaze before serving.
I’m kicking myself for not having shot this straight out of the oven—the colors are unreal!
What to Serve with This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
This dish works beautifully on its own, but it also pairs well with:
Quinoa or couscous
Grilled chicken or baked salmon
A simple green salad
Warm crusty bread
Tips for the Best Roasted Veggie Sheet Pan
Don’t overcrowd the pan—space means caramelization
Cut veggies into similar sizes for even cooking
Add feta halfway through roasting to prevent burning
Taste and adjust seasoning before serving
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F for best texture, or enjoy cold as a salad topper.
General Information
This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries is naturally gluten-free and vegetarian. It’s a great option for meal prep, potlucks, or holiday spreads where you need something crowd-pleasing yet wholesome.
Frequently Asked Questions About Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries
Can I make this recipe vegan?
Yes! Simply swap feta for a dairy-free alternative or omit it entirely and add extra nuts.
Can I use frozen vegetables?
Fresh is best for roasting, but if using frozen, thaw and pat dry first to avoid excess moisture.
Can I make this ahead of time?
Absolutely. Roast the veggies ahead, then reheat and add feta just before serving.
Is this good for meal prep?
It’s fantastic for meal prep and tastes even better the next day.
Conclusion
This Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries is proof that simple ingredients can create something truly special. It’s cozy, colorful, and bursting with flavor—perfect for busy nights or leisurely dinners alike. If you’re looking for a recipe that feels nourishing and exciting at the same time, this is it.
If you loved this, you might also enjoy:
Roasted Peach & Burrata Salad
Honey-Roasted Peaches with Yogurt
Grilled Peach and Walnut Spinach Salad
Interactive Elements
I’d absolutely love to hear how this turned out for you! Leave a review below and don’t forget to share your photos on Pinterest—seeing your creations makes my day.
Nutritional Information (Approximate per Serving)
Calories: 320
Protein: 9g
Fat: 22g
Carbohydrates: 24g
Fiber: 6g
Sugar: 8g
Thanks again for being here and cooking along with me. Happy roasting! 💛