Description
Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze is a colourful roasted vegetable dish packed with sweet, savoury and tangy flavours. Tender butternut squash and sweet potato are roasted alongside carrots and broccoli until golden and caramelised, then finished with creamy feta, crunchy toasted walnuts and a glossy cranberry-honey glaze.
Ingredients
3 cups butternut squash, peeled and cubed
2 medium carrots, sliced
2 cups broccoli florets
1 large sweet potato, peeled and cubed
2 tbsp olive oil
1 tbsp honey or maple syrup
1/2 tsp smoked paprika
1/2 tsp garlic powder
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) walnuts, roughly chopped and toasted
Fresh parsley or thyme, for garnish
1/3 cup cranberry sauce or cranberry preserves
2 tbsp honey
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp fresh thyme leaves
Pinch of salt
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the butternut squash, carrots, broccoli and sweet potato on the prepared baking sheet. Drizzle with olive oil and honey or maple syrup. Add the smoked paprika, garlic powder, dried thyme, salt and black pepper. Toss everything well until the vegetables are evenly coated.
3. Spread the vegetables into a single layer, leaving a little space between the pieces. This helps the vegetables caramelise rather than steam as they cook.
4. Roast for 30–35 minutes, turning the vegetables halfway through. Continue cooking until the sweet potato and butternut squash are tender and the edges are golden and caramelised.
5. While the vegetables are roasting, place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside.
6. Add the cranberry sauce or preserves, honey, balsamic vinegar, Dijon mustard, fresh thyme and salt to a small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally, until the mixture becomes smooth and glossy.
7. Transfer the caramelised roasted vegetables to a large serving platter. Scatter the crumbled feta and toasted walnuts generously over the top.
8. Drizzle the warm cranberry-honey glaze over the roasted vegetables, feta and walnuts.
9. Finish with fresh parsley or thyme and a little freshly cracked black pepper. Serve warm.
Notes
Don’t overcrowd the pan. Leave some space between the vegetables so they can roast properly.
Try to keep the squash and sweet potato pieces similar in size so they cook at a similar rate.
Turn or toss the vegetables halfway through roasting to help them brown more evenly.
Toast the walnuts separately for 2–3 minutes to bring out their flavour and keep them crunchy.
Add the cranberry-honey glaze at the end so the vegetables remain beautifully roasted.
Honey or maple syrup can be used in the roasted vegetable seasoning.
The cranberry-honey glaze can be made with either cranberry sauce or cranberry preserves.
For the best texture, add the feta, toasted walnuts and cranberry-honey glaze after roasting, just before serving.
Fresh parsley or thyme can be used as the final garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean