Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze

🍯 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

with Feta, Walnuts & Cranberry-Honey Glaze

🛒 Ingredients

Vegetables

• 2 cups butternut squash, peeled & cubed

• 2 medium sweet potatoes, cubed

• 2 cups Brussels sprouts, halved

• 2 large carrots, sliced

• 3 tbsp extra-virgin olive oil

• 1 tsp sea salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp dried thyme or rosemary

Toppings

• ½ cup crumbled feta cheese

• ⅓ cup walnuts, roughly chopped

• ⅓ cup dried cranberries

Cranberry-Honey Glaze

• 2 tbsp honey

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar or lemon juice

• Optional: pinch of chili flakes

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👩‍🍳 Instructions

1. Preheat oven
   Heat oven to 200°C / 400°F.
   Line a large baking sheet with parchment paper.

2. Season vegetables
   In a large bowl, toss squash, sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, pepper, paprika, and herbs.

3. Roast
   Spread vegetables in a single layer.
   Roast for 35–45 minutes, flipping halfway, until tender and deeply caramelized at the edges.

4. Make the glaze
   While veggies roast, whisk honey, olive oil, balsamic (or lemon), and chili flakes if using.

5. Finish & dress
   Transfer hot vegetables to a serving platter.
   Drizzle with cranberry-honey glaze.
   Sprinkle with cranberries, walnuts, and feta.

6. Serve warm
   Let sit 5 minutes so flavors settle.

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🌿 Why You’ll Love It

• Naturally sweet, no refined sugar

• Mediterranean fats & textures

• Perfect as a main or stunning side

• Holiday-worthy, weeknight-easy

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🔄 Variations

• Vegan: Skip feta or use plant-based feta

• Extra protein: Add chickpeas before roasting

• Savory-only: Skip honey, drizzle with lemon-tahini

• Spicy-sweet: Add harissa to the glaze

Serve alongside grilled chicken, baked salmon, or quinoa—or enjoy it just as it is 😍