Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze is one of those comforting, colorful, soul-warming dishes that just feels like a hug straight from the oven. Honestly, the first time I made this… the smell alone stopped me. That sweet roasted aroma, the crispy caramelized edges, the buttery softness inside the squash—oh, it’s magic. And when the cranberry-honey glaze hits the warm veggies? It turns into this glossy, tangy-sweet finish that makes every bite pop.
If you love cozy dinners that require minimal effort but look like you spent all day in the kitchen, this one’s for you. It’s nourishing, vibrant, and naturally energizing—perfect for fall, winter, or honestly any day you want something beautiful on your table.
Let’s dive in… and hey, while you’re here, don’t forget to subscribe to get more warm & cozy recipes straight to your inbox!
Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato Overview
What Makes This Caramelized Vegetable Medley Special
Have you ever made a sheet pan of roasted veggies and thought, “Why don’t I do this more often?” Same. But this isn’t just roasted vegetables. This is roasted vegetables turned luxurious.
We’re talking:
- Deep caramelization
- Naturally sweet veggies like butternut squash and sweet potato
- Earthy Brussels sprouts
- Warm hints of maple
- Creamy pops of feta
- Crunchy toasted walnuts
- A tart-sweet cranberry glaze that ties everything together
It’s layered. Balanced. And honestly surprisingly addictive.
Flavor Profile and Texture Breakdown
Let me paint the picture.
The squash becomes buttery soft.
The Brussels sprouts crisp on the outside while staying tender.
The sweet potato gets those caramelized corners we all secretly hunt for on the pan.
The carrots soften just enough but still keep a gentle bite.
Then comes the contrast—the creamy feta that melts slightly on contact. The toasted walnuts adding that irresistible crunch.
And finally, the glaze—sticky, tart, glossy, sweet, tangy.
Every bite is warm, cozy, and deeply satisfying.
Ingredients List
Ingredients
| Ingredient | Amount |
|---|---|
| Butternut squash, diced | 1 cup |
| Carrots, sliced | 1 cup |
| Brussels sprouts, halved | 1 cup |
| Sweet potato, diced | 1 cup |
| Olive oil | 3 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt and black pepper | To taste |
| Cinnamon or smoked paprika (optional) | ½ teaspoon |
| Crumbled feta | ½ cup |
| Toasted walnuts, chopped | ⅓ cup |
| Fresh thyme | For garnish |
Cranberry-Honey Glaze
| Ingredient | Amount |
|---|---|
| Cranberry juice | ½ cup |
| Honey | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | Pinch |
Step-by-Step Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (205°C).
Spread the diced butternut squash, carrots, Brussels sprouts, and sweet potato onto a
Drizzle the olive oil and maple syrup over the top.
Season generously with salt, pepper, and cinnamon or smoked paprika.
Toss everything to coat, then arrange in an even layer.
Roast for 25–30 minutes, flipping halfway until caramelized and tender.
2. Make the Cranberry-Honey Glaze
In a , combine cranberry juice, honey, balsamic vinegar, and a pinch of salt.
Bring to a gentle simmer.
Cook for 8–10 minutes, stirring occasionally, until the mixture reduces into a shiny, thick glaze.
3. Assemble the Dish
Transfer the hot roasted vegetables to a
Top with crumbled feta and toasted walnuts.
Drizzle the cranberry-honey glaze generously over the warm vegetables.
4. Serve
Garnish with fresh thyme.
Serve warm and enjoy every cozy bite.
A cozy roasted medley of caramelized butternut squash, carrots, Brussels sprouts, and sweet potato topped with creamy feta, toasted walnuts, and a glossy cranberry-honey glaze—perfect for fall dinners, holiday tables, or anytime you want a warm, comforting side dish.
Ingredients
1 cup butternut squash, diced
1 cup carrots, sliced
1 cup Brussels sprouts, halved
1 cup sweet potato, diced
3 tablespoons olive oil
1 tablespoon maple syrup
Salt and black pepper, to taste
1/2 teaspoon cinnamon or smoked paprika (optional)
1/2 cup crumbled feta
1/3 cup toasted walnuts, chopped
Fresh thyme, for garnish
Cranberry-Honey Glaze:
1/2 cup cranberry juice
2 tablespoons honey
1 tablespoon balsamic vinegar
Pinch of salt
Instructions
1. Preheat oven to 400°F (205°C).
2. Add butternut squash, carrots, Brussels sprouts, and sweet potato to a
3. Drizzle with olive oil and maple syrup, then season with salt, pepper, and optional cinnamon or paprika.
4. Toss to coat evenly.
5. Roast 25–30 minutes, flipping halfway, until vegetables are caramelized and tender.
6. In a combine cranberry juice, honey, balsamic vinegar, and salt.
7. Simmer 8–10 minutes until reduced into a thick glossy glaze.
8. Transfer roasted vegetables to a serving dish.
9. Sprinkle with feta and toasted walnuts.
10. Drizzle generously with the cranberry-honey glaze.
11. Garnish with fresh thyme and serve warm.