Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze

🥕🍠 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

with Feta, Walnuts & Cranberry-Honey Glaze

⏱ Time

• Prep: 15 minutes

• Cook: 35–45 minutes

• Total: ~1 hour

🍽 Serves

4–6 people

🛒 Ingredients

Vegetables

• 2 cups butternut squash, peeled & cubed

• 2 cups sweet potato, peeled & cubed

• 2 cups Brussels sprouts, halved

• 2 cups carrots, sliced into thick rounds

Roasting Seasoning

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika (optional but recommended)

• ½ teaspoon dried thyme or rosemary

Cranberry-Honey Glaze

• ¼ cup dried cranberries

• 3 tablespoons honey

• 1 tablespoon apple cider vinegar or orange juice

• 2 tablespoons water

Toppings

• ½ cup crumbled feta cheese

• ½ cup walnuts, roughly chopped

• 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:

• Butternut squash

• Sweet potato

• Brussels sprouts

• Carrots

With:

• Olive oil

• Salt, pepper

• Garlic powder

• Smoked paprika

• Dried herbs

Spread vegetables in one even layer on the baking sheet.

Roast for 35–45 minutes, flipping halfway, until:

• Edges are caramelized

• Vegetables are fork-tender

• Slightly crispy on the outside

3. Make the Cranberry-Honey Glaze

While veggies roast, add to a small saucepan:

• Dried cranberries

• Honey

• Apple cider vinegar (or orange juice)

• Water

Simmer on low heat for 5–7 minutes, stirring until:

• Cranberries plump up

• Sauce thickens slightly

Remove from heat and set aside.

4. Assemble

Once vegetables are done:

1. Transfer to a serving dish

2. Drizzle with warm cranberry-honey glaze

3. Sprinkle with feta cheese

4. Add walnuts

5. Garnish with fresh herbs if desired

Serve warm.

🌟 Flavor Profile

• Sweet: honey, cranberries, caramelized root veggies

• Savory: roasted Brussels sprouts, feta

• Crunchy: walnuts

• 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:

• Dairy-free feta

• Toasted pumpkin seeds

• A drizzle of tahini or balsamic glaze

Q: What protein pairs well with this?

Great with:

• Roasted chicken or turkey

• Grilled tofu or tempeh

• 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?

• Don’t overcrowd the pan

• Use two baking sheets if needed

• Roast on the top oven rack

Q: Is this a side or a main?

Both!

• Side dish: serves 6

• Main (vegetarian): serves 3–4