Rustic Australian Roasted Veggie Feast

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🇦🇺🔥🥬

**Rustic Australian Roasted Veggie Feast

with Cranberry–Chili Honey Glaze**

A bold, colorful, texture-packed platter featuring caramelized roasted vegetables, crisp prosciutto, creamy cheeses, toasted nuts, and a sweet–spicy glaze with festive Australian flair.

Serves: 6–8

Total Time: ~55 minutes

Style: Rustic • Festive • Sweet–Savory • Australian-inspired

Ingredients

Roasted Vegetables & Base

  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potatoes, cubed
  • 1 large red onion, cut into wedges
  • 1 red bell pepper, chopped
  • 2–3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander (Australian bushfood twist: substitute wattleseed if available)
  • ½ teaspoon garlic powder
  • Salt & pepper, to taste

Crispy Elements & Finish

  • 4–6 slices prosciutto, torn and crisped
  • ½ cup feta or goat cheese, crumbled
  • ½ cup toasted macadamia nuts (classic Australian ingredient)
  • Optional greens: arugula, baby spinach, or watercress

Cranberry–Chili Honey Glaze

  • ¼ cup honey
  • 2 tablespoons dried cranberries, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • ¼–½ teaspoon chili flakes (to taste)
  • Optional: zest of ½ lime or lemon

⭐ Instructions

1. Roast the Vegetables

  1. Preheat oven to 425°F (220°C).
  2. Place butternut squash, Brussels sprouts, sweet potatoes, red onion, and bell pepper on a large lined baking sheet.
  3. Drizzle with olive oil and season with:
    • smoked paprika
    • coriander or wattleseed
    • garlic powder
    • salt & pepper
  4. Toss well to coat.
  5. Roast 30–35 minutes, flipping halfway, until caramelized and tender.

2. Crisp the Prosciutto

While the vegetables roast:

  1. Lay prosciutto slices on a small parchment-lined tray.
  2. Bake 8–10 minutes (same oven), until crisp.
  3. Let cool, then break into shards.

3. Make the Cranberry–Chili Honey Glaze

In a small saucepan:

  1. Combine honey, chopped cranberries, water, vinegar, and chili flakes.
  2. Simmer on low 3–5 minutes, until glossy and slightly thickened.
  3. Stir in citrus zest if using.

Adjust sweetness or heat to taste.

4. Assemble the Showstopper PlatTER

  1. Spread optional greens (arugula, spinach, or watercress) on a large board or platter.
  2. Arrange the roasted vegetables over the base.
  3. Drizzle generously with the cranberry–chili honey glaze.
  4. Scatter over:
    • crispy prosciutto shards
    • crumbled feta or goat cheese
    • toasted macadamia nuts
  5. Finish with fresh herbs (thyme, parsley, or eucalyptus-infused salt if you have it).

Serve Warm or at Room Temperature

Perfect as a holiday centerpiece, a rustic Australian-inspired dinner, or a vibrant shared feast.

Tips & Variations

Make it vegetarian:

Skip the prosciutto or replace with crispy roasted chickpeas.

Add more Aussie flair:

  • Use finger limes as a garnish.
  • Add a pinch of lemon myrtle, wattleseed, or pepperberry to the seasoning.

Add more color:

Roast carrots, beets, or purple sweet potatoes.

Make ahead:

Roast vegetables earlier in the day; glaze and assemble before serving.

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