🥕🍠 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
This vibrant Mediterranean-inspired roasted vegetable dish is sweet, savory, tangy, and crunchy all at once. Caramelized edges, creamy feta, toasted walnuts, and a glossy cranberry-honey glaze make it perfect for holidays or a nourishing weeknight side.
🥗 Ingredients (Serves 6)
Vegetables
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2 cups butternut squash, cubed
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2 cups sweet potato, cubed
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2 cups Brussels sprouts, halved
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1½ cups carrots, sliced
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3 tablespoons olive oil
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1 teaspoon dried thyme
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
Toppings
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½ cup crumbled feta cheese
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½ cup walnuts, roughly chopped
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⅓ cup dried cranberries
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1 tablespoon fresh parsley (optional)
Cranberry-Honey Glaze
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¼ cup honey
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1 tablespoon balsamic vinegar
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2 tablespoons orange juice
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1 tablespoon olive oil
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Pinch salt
🔥 Instructions
1️⃣ Roast the Vegetables
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Preheat oven to 200°C (400°F).
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Toss squash, sweet potato, Brussels sprouts, and carrots with olive oil, thyme, paprika, salt, and pepper.
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Spread in a single layer on a lined baking sheet.
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Roast 30–40 minutes, flipping halfway, until caramelized and tender.
2️⃣ Toast the Walnuts
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Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant.
3️⃣ Make the Glaze
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In a small saucepan, combine honey, balsamic vinegar, orange juice, olive oil, and salt.
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Simmer 2–3 minutes until slightly thickened.
4️⃣ Assemble
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Transfer roasted vegetables to a serving platter.
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Sprinkle with feta, walnuts, and dried cranberries.
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Drizzle warm cranberry-honey glaze over the top.
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Garnish with parsley.
🍽 Serving Ideas
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Alongside grilled chicken or salmon
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As a holiday side dish
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Over quinoa for a vegetarian bowl
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With warm crusty bread
💡 Tips
✔ Don’t overcrowd the pan — caramelization needs space.
✔ Add a squeeze of fresh lemon for brightness.
✔ For extra depth, add a pinch of cinnamon to the glaze.
❓ Q & A
Q: Can I make this ahead of time?
Yes! Roast veggies ahead and reheat, then add toppings and glaze before serving.
Q: Can I make it vegan?
Swap feta for dairy-free feta and use maple syrup instead of honey.
Q: Can I use fresh cranberries?
Yes — simmer them in the glaze until they burst and soften.
Q: How long does it store?
Refrigerate up to 3–4 days in an airtight container.
