Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze
Ingredients
For the Roasted Veggies
2 cups butternut squash, diced
1 cup carrots, sliced
2 cups sweet potato, diced
2 cups broccoli florets
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp dried thyme (optional)
For the Cranberry-Honey Glaze
¼ cup dried cranberries
2 tbsp honey
1 tbsp balsamic vinegar (or lemon juice)
1 tbsp olive oil
Pinch of chili flakes (optional)
Toppings
½ cup crumbled feta cheese
¼ cup toasted pecans, roughly chopped
Fresh parsley for garnish (optional)
Instructions
1. Prepare the vegetables
Add butternut squash, carrots, sweet potato, and broccoli into a large bowl.
Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, and thyme. Toss well.
2. Roast
Spread veggies on a lined baking tray.
Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until edges are caramelized.
3. Make the Cranberry-Honey Glaze
In a small bowl, mix:
honey
dried cranberries
balsamic vinegar
olive oil
(optional) chili flakes
Warm in microwave for 10–15 seconds to soften cranberries and blend flavors.
4. Assemble
Remove veggies from oven.
Drizzle the cranberry-honey glaze over the hot vegetables.
Top with:
crumbled feta
toasted pecans
fresh parsley
5. Serve
Serve warm as a side dish or as a complete vegetarian meal.
Q & A
Q: Can I use frozen vegetables?
A: Yes, but roast them at higher heat (230°C) and expect slightly less crispiness.
Q: Can I replace feta?
A: Yes—goat cheese, blue cheese, or fresh mozzarella all work well.
Q: How to make it vegan?
A:Â Replace honey with maple syrup and skip feta or use vegan feta.
Q: Can I add protein?
A:Â Great additions include chickpeas, grilled chicken, shrimp, or tofu.
Q: How long does it store?
A: Keeps 3–4 days in the fridge. Add glaze and feta only when serving for best texture.
