🥕 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
with Feta, Walnuts & Cranberry-Honey Glaze (Mediterranean Style)
This vibrant roasted vegetable dish is sweet, savory, tangy, and slightly crunchy — the perfect Mediterranean-inspired side or plant-forward main.
Naturally caramelized vegetables are tossed with olive oil and herbs, then finished with creamy feta, toasted walnuts, and a glossy cranberry-honey glaze. It’s nourishing, colorful, and ideal for gatherings or cozy dinners.
🌿 Why It’s Mediterranean-Friendly
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Extra virgin olive oil as the main fat
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Seasonal vegetables
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Nuts for heart-healthy fats
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Moderate cheese
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Naturally gluten-free
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Rich in fiber and antioxidants
🥘 Ingredients (Serves 6)
Vegetables:
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2 cups butternut squash, cubed
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2 carrots, sliced
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2 cups Brussels sprouts, halved
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1 medium sweet potato, cubed
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3 tablespoons extra virgin olive oil
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1 teaspoon dried oregano
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½ teaspoon smoked paprika
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Salt & black pepper to taste
Cranberry-Honey Glaze:
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½ cup fresh or frozen cranberries
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2 tablespoons honey
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1 tablespoon balsamic vinegar
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2 tablespoons water
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Pinch of salt
Toppings:
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½ cup crumbled feta cheese
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⅓ cup toasted walnuts, roughly chopped
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Fresh thyme or parsley (optional garnish)
👩🍳 Instructions
1️⃣ Roast the Vegetables
Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment.
In a large bowl, toss squash, carrots, Brussels sprouts, and sweet potato with olive oil, oregano, paprika, salt, and pepper.
Spread in a single layer.
Roast for 30–40 minutes, flipping halfway, until tender and caramelized.
2️⃣ Prepare the Cranberry-Honey Glaze
In a small saucepan, combine cranberries, honey, balsamic vinegar, water, and salt.
Simmer over medium heat for 5–7 minutes until cranberries burst and mixture thickens slightly.
Remove from heat and let cool slightly (it thickens as it rests).
3️⃣ Toast the Walnuts
Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
Remove immediately to prevent burning.
4️⃣ Assemble
Transfer roasted vegetables to a serving dish.
Drizzle with warm cranberry-honey glaze.
Sprinkle feta and toasted walnuts over the top.
Garnish with fresh thyme or parsley if desired.
Serve warm.
🌿 Flavor Profile
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Sweet & caramelized (roasted vegetables)
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Tangy & slightly tart (cranberries + balsamic)
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Creamy & salty (feta)
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Crunchy & nutty (walnuts)
🥗 Serving Suggestions
Serve as:
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A holiday side dish
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A vegetarian main over quinoa
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A topping for arugula salad
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Alongside grilled chicken or salmon
💚 Nutritional Highlights
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High in fiber
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Rich in vitamin A & C
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Healthy fats from olive oil & walnuts
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Balanced sweet-savory flavor without refined sugar
❓ Q & A
Q1: Can I make it vegan?
Yes — simply omit feta or replace with plant-based feta.
Q2: Can I prepare this ahead?
You can roast vegetables and make glaze ahead.
Reheat gently and add toppings before serving.
Q3: Can I use dried cranberries?
Yes, but simmer them longer and reduce honey slightly since they’re sweetened.
Q4: How do I prevent soggy vegetables?
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Spread in a single layer
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Don’t overcrowd the pan
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Roast at high heat (400°F / 200°C)
Q5: What protein pairs well?
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Grilled chicken
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Roasted chickpeas
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Baked salmon
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Lentils
Q6: Can I make it lower in sugar?
Reduce honey to 1 tablespoon or substitute with a small splash of fresh orange juice.
