Description
Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley with Feta, Walnuts & Cranberry-Honey Glaze is a colourful roasted vegetable dish featuring tender caramelized vegetables, creamy feta, toasted walnuts, dried cranberries, and a glossy sweet-tangy cranberry-honey glaze.
Ingredients
1 cup (150 g) Brussels sprouts, trimmed and halved
1 cup (150 g) sweet potato, peeled and diced
1 cup (150 g) butternut squash, peeled, seeded, and diced
1 cup (120 g) carrots, peeled and sliced
1 cup (150 g) beets, peeled and diced
2 tbsp olive oil
1 tsp maple syrup
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/3 cup (80 g) cranberry sauce
1 1/2 tbsp honey
1 tbsp fresh orange juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
3/4 cup (110 g) crumbled feta cheese
1/3 cup (40 g) walnuts, roughly chopped and toasted
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the Brussels sprouts, sweet potato, butternut squash, carrots, and beets to a large mixing bowl. Drizzle with olive oil and maple syrup, then sprinkle with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
3. Spread the seasoned vegetables over the prepared baking sheet in a single layer, leaving a little space between the pieces whenever possible.
4. Roast for 35–45 minutes, stirring and turning the vegetables once or twice during cooking, until they are tender and the Brussels sprouts have deeply caramelized, golden-brown edges.
5. While the vegetables roast, add the cranberry sauce, honey, fresh orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt to a small saucepan. Warm over low heat for 3–5 minutes, stirring occasionally, until the mixture is smooth, glossy, and slightly loosened. Remove from the heat and set aside.
6. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and allow them to cool slightly.
7. Once the vegetables are roasted and beautifully caramelized, transfer them to a large serving bowl or platter. Drizzle about two-thirds of the cranberry-honey glaze over the vegetables and gently toss until they are lightly coated.
8. Scatter the crumbled feta over the warm roasted vegetables. Avoid tossing too aggressively so the feta keeps its creamy texture and distinct pieces.
9. Sprinkle the toasted walnuts and dried cranberries over the top. Finish with freshly chopped parsley and thyme leaves.
10. Drizzle the remaining cranberry-honey glaze lightly over the top just before serving.
11. Serve warm or at room temperature as a colourful holiday side dish, vegetarian main course, or festive addition to a family dinner.
Notes
Cut the vegetables into similar-sized pieces so they roast at roughly the same rate.
Don’t overcrowd the baking sheet. Spread everything into a single layer with some breathing room for better caramelization.
Roast at 425°F (220°C) to encourage browning and crisp, caramelized edges.
Stir or flip the vegetables once or twice during roasting so multiple sides have a chance to brown.
Toast the walnuts over medium-low heat and stir frequently to prevent burning.
Add the feta after roasting to keep the cheese creamy and prevent it from melting completely into the vegetables.
Start with two-thirds of the cranberry-honey glaze and add more according to your taste.
Fresh vegetables are recommended for the best caramelization. If using frozen vegetables, avoid thawing them first unless the package specifically recommends it.
Goat cheese can be substituted for feta for a softer, creamy alternative.
For a nut-free version, omit the walnuts and use toasted pumpkin seeds or sunflower seeds for crunch.
Homemade or prepared cranberry sauce can be used in the glaze, making this an excellent way to use leftover cranberry sauce.
The vegetables can be peeled and chopped several hours ahead and refrigerated until ready to roast. For the best texture, roast shortly before serving.
This dish can be served warm or at room temperature, making it convenient for holiday gatherings and buffet-style meals.
Add the final glaze and fresh herbs shortly before serving for the best presentation.
Serve alongside roasted turkey, chicken, pork, grilled proteins, crusty bread, quinoa, couscous, or another favourite grain.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American