Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze
Ingredients
For the Roasted Veggies
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2 cups butternut squash, diced
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1 cup carrots, sliced
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2 cups sweet potato, diced
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2 cups broccoli florets
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3 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp paprika
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½ tsp dried thyme (optional)
For the Cranberry-Honey Glaze
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¼ cup dried cranberries
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2 tbsp honey
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1 tbsp balsamic vinegar (or lemon juice)
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1 tbsp olive oil
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Pinch of chili flakes (optional)
Toppings
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½ cup crumbled feta cheese
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¼ cup toasted pecans, roughly chopped
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Fresh parsley for garnish (optional)
Instructions
1. Prepare the vegetables
Add butternut squash, carrots, sweet potato, and broccoli into a large bowl.
Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, and thyme. Toss well.
2. Roast
Spread veggies on a lined baking tray.
Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until edges are caramelized.
3. Make the Cranberry-Honey Glaze
In a small bowl, mix:
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honey
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dried cranberries
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balsamic vinegar
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olive oil
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(optional) chili flakes
Warm in microwave for 10–15 seconds to soften cranberries and blend flavors.
4. Assemble
Remove veggies from oven.
Drizzle the cranberry-honey glaze over the hot vegetables.
Top with:
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crumbled feta
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toasted pecans
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fresh parsley
5. Serve
Serve warm as a side dish or as a complete vegetarian meal.
Q & A
Q: Can I use frozen vegetables?
A: Yes, but roast them at higher heat (230°C) and expect slightly less crispiness.
Q: Can I replace feta?
A: Yes—goat cheese, blue cheese, or fresh mozzarella all work well.
Q: How to make it vegan?
A: Replace honey with maple syrup and skip feta or use vegan feta.
Q: Can I add protein?
A: Great additions include chickpeas, grilled chicken, shrimp, or tofu.
Q: How long does it store?
A: Keeps 3–4 days in the fridge. Add glaze and feta only when serving for best texture.