Time
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Prep: 15 minutes
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Cook: 35–45 minutes
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Total: ~1 hour
Serves
4–6 people
Ingredients
Vegetables
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2 cups butternut squash, peeled & cubed
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2 cups sweet potato, peeled & cubed
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2 cups Brussels sprouts, halved
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2 cups carrots, sliced into thick rounds
Roasting Seasoning
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3 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon smoked paprika (optional but recommended)
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½ teaspoon dried thyme or rosemary
Cranberry-Honey Glaze
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¼ cup dried cranberries
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3 tablespoons honey
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1 tablespoon apple cider vinegar or orange juice
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2 tablespoons water
Toppings
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½ cup crumbled feta cheese
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½ cup walnuts, roughly chopped
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Optional: fresh parsley or thyme for garnish
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare & Roast Vegetables
In a large bowl, toss:
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Butternut squash
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Sweet potato
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Brussels sprouts
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Carrots
With:
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Olive oil
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Salt, pepper
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Garlic powder
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Smoked paprika
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Dried herbs
Spread vegetables in one even layer on the baking sheet.
Roast for 35–45 minutes, flipping halfway, until:
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Edges are caramelized
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Vegetables are fork-tender
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Slightly crispy on the outside
3. Make the Cranberry-Honey Glaze
While veggies roast, add to a small saucepan:
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Dried cranberries
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Honey
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Apple cider vinegar (or orange juice)
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Water
Simmer on low heat for 5–7 minutes, stirring until:
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Cranberries plump up
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Sauce thickens slightly
Remove from heat and set aside.
4. Assemble
Once vegetables are done:
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Transfer to a serving dish
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Drizzle with warm cranberry-honey glaze
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Sprinkle with feta cheese
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Add walnuts
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Garnish with fresh herbs if desired
Serve warm.
Flavor Profile
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Sweet: honey, cranberries, caramelized root veggies
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Savory: roasted Brussels sprouts, feta
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Crunchy: walnuts
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Balanced: sweet-tangy glaze cuts through richness
Q & A
Q: Can I make this ahead of time?
Yes. Roast vegetables up to 2 days ahead and refrigerate. Reheat in the oven at 375°F (190°C) and add glaze, feta, and walnuts just before serving.
Q: Can I make it dairy-free?
Absolutely. Skip the feta or replace it with:
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Dairy-free feta
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Toasted pumpkin seeds
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A drizzle of tahini or balsamic glaze
Q: What protein pairs well with this?
Great with:
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Roasted chicken or turkey
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Grilled tofu or tempeh
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Chickpeas (roast them with the veggies!)
Q: Can I use fresh cranberries?
Yes, but they’re more tart. Add 1–2 extra tablespoons of honey and simmer a bit longer.
Q: How do I make it extra crispy?
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Don’t overcrowd the pan
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Use two baking sheets if needed
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Roast on the top oven rack
Q: Is this a side or a main?
Both!
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Side dish: serves 6
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Main (vegetarian): serves 3–4