Caramelized Vegetable Medley with Feta, Walnuts & Cranberry–Honey Glaze
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35–45 minutes
🌿 Ingredients
Roasted Vegetables
300 g Brussels sprouts, halved
1 medium sweet potato, peeled & cubed
1 cup butternut squash, cubed
2 medium carrots, sliced
1 medium beet, peeled & cubed
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp dried thyme or oregano
Cranberry–Honey Glaze
¼ cup dried cranberries
1½ tbsp honey
1 tbsp balsamic vinegar
1 tbsp orange juice (or water)
1 tsp olive oil
Pinch of salt
Toppings
½ cup crumbled feta cheese
¼ cup toasted walnuts
Optional: fresh parsley or mint, pomegranate seeds
🧑🍳 Instructions
1. Preheat Oven
Preheat to 425°F (220°C).
Line a baking sheet with parchment paper.
2. Prep & Season the Veggies
In a large bowl, combine:
Brussels sprouts
Sweet potato
Butternut squash
Carrot
Beet
Drizzle with:
3 tbsp olive oil
Season with salt, pepper, garlic powder, paprika, thyme
Toss well until everything is fully coated.
3. Roast Until Caramelized
Spread veggies on the baking tray in a single layer.
Bake 35–45 min, flipping halfway, until:
Brussels sprouts have browned edges
Sweet potato & squash are fork-tender
Beets are roasted and sweet
Everything looks caramelized
4. Make the Cranberry–Honey Glaze
In a small pan over low heat:
Add cranberries, honey, balsamic, orange juice, olive oil, salt.
Simmer for 3–5 minutes until thick, glossy, and sticky.
Remove from heat.
5. Assemble the Dish
Transfer roasted veggies to a serving plate.
Top with:
Cranberry–honey glaze
Crumbled feta
Toasted walnuts
Optional: parsley or mint, pomegranate seeds
✨ Mediterranean Serving Ideas
Serve with grilled chicken or salmon.
Add to a quinoa bowl with hummus.
Use as a warm salad with arugula & lemon dressing.
💡 Tips
Add red onion for extra sweetness.
Use goat cheese instead of feta for a creamier finish.
For extra caramelization, broil the veggies for 2–3 minutes at the end.
