Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze

Ingredients

For the Roasted Veggies

• 2 cups butternut squash, diced

• 1 cup carrots, sliced

• 2 cups sweet potato, diced

• 2 cups broccoli florets

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp dried thyme (optional)

For the Cranberry-Honey Glaze

• ¼ cup dried cranberries

• 2 tbsp honey

• 1 tbsp balsamic vinegar (or lemon juice)

• 1 tbsp olive oil

• Pinch of chili flakes (optional)

Toppings

• ½ cup crumbled feta cheese

• ¼ cup toasted pecans, roughly chopped

• 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:

• honey

• dried cranberries

• balsamic vinegar

• olive oil

• (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:

• crumbled feta

• toasted pecans

• 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.