🍯 **Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato
with Feta, Pecans & Cranberry-Honey Glaze (Mediterranean Style)**
Colorful • Nourishing • Sweet–Savory • Holiday-worthy
📝 Ingredients (Serves 4–6)
Roasted Vegetables
2 cups butternut squash, cubed
2 cups sweet potato, cubed
2 large carrots, sliced
2 cups broccoli florets
3 tbsp extra virgin olive oil
1 tbsp honey or pure maple syrup
1 tsp smoked paprika
1 tsp dried thyme or oregano
Salt & black pepper
Optional: pinch of cinnamon for warmth
Cranberry-Honey Glaze
1 cup fresh or frozen cranberries
2 tbsp honey
1 tbsp balsamic vinegar (Mediterranean twist)
1/4 cup water
1 tsp orange zest (optional but amazing)
Pinch cinnamon
Optional: 1 tsp finely minced rosemary
Toppings
1/2 cup crumbled feta
1/3 cup chopped pecans (toasted)
Extra honey drizzle
Fresh parsley or mint
Pomegranate seeds (extra Mediterranean brightness, optional)
🍽️ Instructions
1. Prep & Roast the Vegetables
Preheat oven to 425°F (220°C).
Place all vegetables on a baking sheet.
Toss with olive oil, honey, smoked paprika, thyme/oregano, salt, pepper, and cinnamon (if using).
Spread in a single layer for perfect caramelization.
Roast 25–30 minutes, flipping halfway, until edges turn golden and slightly crisp.
2. Make the Cranberry-Honey Glaze
In a small saucepan, add:
Cranberries
Honey
Balsamic vinegar
Water
Orange zest
Cinnamon
Rosemary (optional)
Simmer 6–8 minutes until berries burst and mixture thickens.
Mash gently or blend for a smoother glaze.
Let cool slightly—it will thicken more.
3. Assemble the Dish
Transfer roasted veggies to a serving platter.
Drizzle generously with cranberry-honey glaze.
Sprinkle with:
Crumbled feta
Toasted pecans
Fresh herbs
Pomegranate seeds (optional)
Finish with a tiny drizzle of olive oil or honey if you like extra shine.
🌿 Serving Ideas (Mediterranean Style)
Pair with:
Lemon-herb couscous
Herb-grilled chicken
Baked salmon
Warm pita + tzatziki
Quinoa tabbouleh
