Name: Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts with Feta, Pecans & Cranberry Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups (450 g) pumpkin, peeled, seeded, and cubed; 2 large sweet potatoes, peeled and cubed; 2 cups (300 g) Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup (75 g) crumbled feta cheese; 1/3 cup (40 g) pecans, roughly chopped and toasted; 2 tbsp fresh parsley, chopped; Fresh thyme, for garnish; 1/3 cup cranberry sauce or cranberry preserves; 2 tbsp honey; 1 tbsp balsamic vinegar; 1 tbsp orange juice or water; 1/2 tsp Dijon mustard; Pinch of salt

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Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts with Feta, Pecans & Cranberry Glaze is a colourful roasted vegetable dish packed with sweet, savoury, and tangy flavours. Tender pumpkin, sweet potatoes, and caramelised Brussels sprouts are finished with creamy feta, toasted pecans, and a glossy cranberry glaze for an easy side dish or vegetarian main.

Ingredients

For the Roasted Vegetables

3 cups (450 g) pumpkin, peeled, seeded, and cubed
2 large sweet potatoes, peeled and cubed
2 cups (300 g) Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp honey
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

For the Toppings

1/2 cup (75 g) crumbled feta cheese
1/3 cup (40 g) pecans, roughly chopped and toasted
2 tbsp fresh parsley, chopped
Fresh thyme, for garnish

For the Cranberry Glaze

1/3 cup cranberry sauce or cranberry preserves
2 tbsp honey
1 tbsp balsamic vinegar
1 tbsp orange juice or water
1/2 tsp Dijon mustard
Pinch of salt

How to Make Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts

1. Prepare the Oven

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Season the Vegetables

Add the pumpkin, sweet potatoes, and Brussels sprouts to a large bowl. Drizzle with olive oil and honey, then add the garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until the vegetables are evenly coated.

3. Arrange the Vegetables

Spread the vegetables across the prepared baking sheet in a single layer. Place the Brussels sprouts cut-side down where possible to encourage better caramelisation.

4. Roast

Roast for 30–40 minutes, turning the vegetables halfway through, until the pumpkin and sweet potatoes are tender and caramelised and the Brussels sprouts are golden around the edges.

5. Toast the Pecans

While the vegetables roast, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Set aside.

6. Make the Cranberry Glaze

Combine the cranberry sauce, honey, balsamic vinegar, orange juice or water, Dijon mustard, and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.

7. Assemble

Transfer the roasted vegetables to a large serving platter. Scatter the crumbled feta and toasted pecans generously over the top.

8. Add the Glaze

Drizzle the warm cranberry glaze over the roasted vegetables, feta, and pecans.

9. Garnish & Serve

Finish with fresh parsley and thyme. Serve warm as a colourful side dish or vegetarian main.

Why You’ll Love This Roasted Vegetable Dish

This recipe brings together tender roasted vegetables with a delicious mix of textures and flavours. The pumpkin and sweet potatoes become naturally sweet and caramelised in the oven, while the Brussels sprouts develop golden edges.

Creamy feta adds a savoury contrast, toasted pecans provide crunch, and the cranberry glaze brings a bright sweet-tangy finish to every bite.

Tips for the Best Results

Don’t overcrowd the baking sheet: Spread the vegetables into a single layer so they roast and caramelise properly.
Cut the vegetables evenly: Similar-sized pieces will cook more consistently.
Place Brussels sprouts cut-side down: This helps create beautifully golden, caramelised edges.
Watch the pecans: They can toast quickly, so stir frequently and remove them once fragrant.
Add the glaze at the end: Drizzling it over the finished vegetables keeps the roasted texture intact.

Serving Suggestions

Serve this roasted vegetable dish warm as a colourful side for a larger meal or enjoy it as a vegetarian main. The feta, pecans, and cranberry glaze make it especially suited to festive meals, cosy dinners, and seasonal gatherings.

Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts with Feta, Pecans & Cranberry Glaze

Frequently Asked Questions

Can I use pumpkin and sweet potato together?

Yes. Both roast beautifully and provide a naturally sweet base that works well with the savoury feta and tangy cranberry glaze.

Can I prepare the cranberry glaze ahead of time?

Yes. The glaze can be prepared ahead and gently warmed before serving.

How do I keep the Brussels sprouts caramelised?

Spread the vegetables out rather than overcrowding the baking sheet, and place the Brussels sprouts cut-side down where possible.

Can this be served as a vegetarian main?

Yes. The recipe can be served warm as a vegetarian main or as a colourful side dish.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Calories	Approx. 355 per serving
Protein	Approx. 8g per serving

Final Thoughts

Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts with Feta, Pecans & Cranberry Glaze is an easy way to make roasted vegetables feel extra special. With caramelised edges, creamy feta, crunchy pecans, and a glossy cranberry finish, it’s a colourful dish that’s simple enough for a weeknight and festive enough for a special table.