Mediterranean Caramelized Winter Vegetables with Halloumi, Walnuts & Cranberry-Honey Glaze

A vibrant Mediterranean-inspired roasted vegetable dish balancing sweet, salty, tangy, and nutty flavors. Perfect as a vegetarian main or elegant side.

📌 Yield

Serves: 4 (main) or 6 (side)
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour

🥕 Ingredients

Roasted Vegetables

• 2 cups butternut squash, peeled & cubed (2.5 cm / 1-inch)

• 2 cups sweet potato, peeled & cubed

• 2 cups Brussels sprouts, halved

• 1½ cups carrots, diagonally sliced

• 3 tbsp extra-virgin olive oil

• 1 tsp sea salt

• ½ tsp freshly ground black pepper

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp dried thyme or oregano

Halloumi & Walnuts

• 225 g (8 oz) halloumi cheese, sliced (1 cm thick)

• 1 tbsp olive oil

• ¾ cup walnuts, toasted and roughly chopped

Cranberry-Honey Glaze

• ⅓ cup dried cranberries

• ¼ cup honey

• 2 tbsp balsamic vinegar

• 1 tbsp fresh lemon juice

• ¼ tsp cinnamon

• ¼ tsp chili flakes (optional, for heat)

• 2 tbsp water

Garnish (Optional but Recommended)

• Fresh parsley or mint, finely chopped

• Extra lemon zest

• Flaky sea salt

🔪 Method

1. Roast the Vegetables

1. Preheat oven to 220°C / 425°F.

2. In a large bowl, combine squash, sweet potato, Brussels sprouts, and carrots.

3. Toss with olive oil, salt, pepper, smoked paprika, cumin, coriander, and thyme.

4. Spread evenly on a lined baking tray (do not overcrowd).

5. Roast for 35–40 minutes, turning once halfway, until deeply caramelized and fork-tender.

Chef Tip: Use two trays if needed—crowding steams vegetables instead of roasting.

2. Prepare the Cranberry-Honey Glaze

1. In a small saucepan over medium heat, combine all glaze ingredients.

2. Simmer for 6–8 minutes, stirring occasionally, until slightly thickened and glossy.

3. Remove from heat and set aside.

The glaze should coat the back of a spoon but still be pourable.

3. Sear the Halloumi

1. Heat a non-stick or cast-iron pan over medium-high heat.

2. Add olive oil and sear halloumi slices for 2–3 minutes per side until golden brown.

3. Remove and rest briefly on paper towel.

4. Assemble the Dish

1. Transfer roasted vegetables to a serving platter.

2. Drizzle generously with cranberry-honey glaze.

3. Top with halloumi slices and toasted walnuts.

4. Finish with fresh herbs, lemon zest, and flaky sea salt.

🍽️ Serving Suggestions

• Serve warm as a vegetarian main

• Pair with couscous, quinoa, or farro

• Excellent alongside grilled lamb, chicken, or fish

• Ideal for holiday tables or dinner parties

🧠 Flavor Profile

• Sweet: caramelized root vegetables, honey, cranberries

• Salty: halloumi

• Tangy: balsamic, lemon

• Earthy: cumin, coriander

• Crunchy: walnuts

❓ Q & A

Q1: Can I make this dish vegan?

Yes. Replace halloumi with:

• Grilled tofu or tempeh

• Roasted chickpeas

• Vegan feta-style cheese

Q2: Can I prepare this ahead of time?

Absolutely.

• Roast vegetables up to 24 hours ahead

• Make glaze 3 days ahead

• Sear halloumi just before serving for best texture

Q3: What can I substitute for cranberries?

• Dried cherries

• Pomegranate molasses (reduce honey slightly)

• Golden raisins with extra lemon juice

Q4: How do I keep halloumi from becoming rubbery?

• Do not overcook

• Sear on high heat quickly

• Serve immediately after cooking

Q5: Is this dish gluten-free?

Yes, naturally gluten-free.

Q6: Can I roast everything together including halloumi?

Not recommended. Halloumi releases moisture in the oven and won’t brown properly—pan-searing gives the best texture and flavor.