Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
Description
This colorful roasted vegetable dish is packed with sweet, caramelized flavors, creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze. It’s an impressive side dish for holiday dinners or a wholesome addition to any meal.
Ingredients
For the Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 3 large carrots, peeled and sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
Cranberry-Honey Glaze
- ¼ cup dried cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp orange juice
- 1 tsp Dijon mustard
- 1 tbsp butter (optional)
Toppings
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts, toasted
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash, sweet potatoes, Brussels sprouts, and carrots with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
- Spread the vegetables on a large baking sheet in a single layer.
- Roast for 35–45 minutes, stirring halfway through, until tender and caramelized.
- While the vegetables roast, combine the dried cranberries, honey, balsamic vinegar, orange juice, Dijon mustard, and butter in a small saucepan.
- Simmer over low heat for 3–5 minutes, stirring until the cranberries soften and the glaze thickens slightly.
- Transfer the roasted vegetables to a serving platter.
- Drizzle with the warm cranberry-honey glaze.
- Sprinkle with crumbled feta, toasted walnuts, and fresh parsley.
- Serve warm.
Q&A
Q: Can I prepare this ahead of time?
A: Yes. Roast the vegetables and prepare the glaze up to one day ahead. Reheat before adding the feta and walnuts.
Q: Can I make it vegan?
A: Yes. Replace the honey with maple syrup, omit the butter or use vegan butter, and substitute the feta with a plant-based alternative.
Q: Can I use fresh cranberries?
A: Absolutely. Simmer them a little longer until they burst and soften.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days.
Q: What main dishes pair well with this recipe?
A: It pairs wonderfully with roasted chicken, turkey, grilled salmon, pork tenderloin, or as part of a vegetarian holiday spread.