Ingredients:

  • 2 cups Brussels sprouts, halved
  • 2 cups carrots, sliced into sticks
  • 2 cups butternut squash, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 200g aged cheddar, sliced
  • 200g brie cheese, cut into wedges
  • 100g goat cheese, crumbled
  • ½ cup dried cranberries
  • ½ cup mixed nuts (walnuts, almonds, pecans)
  • 1 cup fresh apple slices
  • 1 cup assorted crackers
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the Brussels sprouts, carrots, and butternut squash. Drizzle with olive oil, then add salt, black pepper, thyme, and garlic powder. Toss until all vegetables are well coated.
  3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.
  4. While the vegetables are roasting, arrange the sliced aged cheddar, wedges of brie, and crumbled goat cheese on a large serving board or platter.
  5. Scatter the dried cranberries and mixed nuts around the cheese. Add fresh apple slices and an assortment of crackers to fill in the spaces.
  6. In a small bowl, mix Greek yogurt, honey, and cinnamon until smooth. Serve this dip in a small bowl on the side of the board.
  7. Once the roasted vegetables are done, let them cool slightly before adding them to the board. Arrange them around the cheese and accompaniments for a beautiful display.