Description
Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze is a colourful roasted vegetable dish featuring tender caramelized vegetables, creamy feta, toasted pecans, dried cranberries, and a glossy cranberry-honey glaze.
Ingredients
2 cups (300 g) butternut squash, peeled, seeded, and cubed
2 cups (240 g) carrots, peeled and sliced
2 cups (180 g) broccoli florets
2 cups (300 g) Yukon Gold potatoes, cut into bite-sized cubes
3 tbsp olive oil
1 1/2 tbsp honey
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/3 cup (80 g) cranberry sauce
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) pecans, roughly chopped
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. Place the butternut squash, carrots, and Yukon Gold potatoes in a large bowl. Add the olive oil, honey, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until the vegetables are evenly coated.
3. Spread the seasoned squash, carrots, and potatoes across the prepared baking sheet in a single layer. Leave a little space between the pieces whenever possible so they roast and caramelize instead of steaming.
4. Roast the squash, carrots, and potatoes for 20 minutes before adding the broccoli.
5. Remove the baking sheet from the oven and add the broccoli florets. Toss the vegetables gently so the broccoli picks up some of the remaining oil and seasonings.
6. Return the baking sheet to the oven and roast for another 15–20 minutes, or until the potatoes and squash are tender and the vegetables have developed golden, caramelized edges.
7. While the vegetables are roasting, combine the cranberry sauce, honey, fresh orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan. Warm over low heat for 3–5 minutes, stirring occasionally, until smooth, glossy, and slightly thickened. Remove from the heat and set aside.
8. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the skillet and let them cool slightly.
9. Transfer the roasted vegetables to a large serving platter. Drizzle about two-thirds of the cranberry-honey glaze over the vegetables and gently toss or fold everything together, being careful not to break up the roasted vegetables.
10. Scatter the crumbled feta over the warm vegetables, leaving some pieces slightly larger for a creamy and salty contrast.
11. Sprinkle the toasted pecans and dried cranberries evenly over the top.
12. Drizzle the remaining cranberry-honey glaze over the vegetables. Finish with fresh parsley and thyme leaves.
13. Serve warm or at room temperature, making sure each portion includes some caramelized vegetables, feta, toasted pecans, dried cranberries, and cranberry glaze.
Notes
Cut the vegetables into similar-sized pieces so the squash, carrots, and potatoes cook at roughly the same rate.
Don’t overcrowd the baking sheet. Give the vegetables enough room to roast and caramelize instead of steaming.
Add the broccoli after the first 20 minutes because it cooks more quickly than the squash, carrots, and potatoes.
Toast the pecans for a few minutes in a dry skillet to bring out their natural aroma and buttery flavour.
Keep a close eye on the pecans because nuts can burn quickly.
Add the feta at the end so it stays creamy and visible instead of melting completely into the vegetables.
Use the cranberry glaze gradually. Start with about two-thirds and save the rest for finishing so you can control the sweetness and tanginess.
Fresh broccoli generally gives better roasted edges than frozen broccoli. If using frozen broccoli, thaw it first and pat it very dry.
You can prepare and refrigerate the peeled and cut vegetables several hours ahead. The glaze and toasted pecans can also be prepared in advance.
Sweet potatoes can be substituted for Yukon Gold potatoes. Keep the pieces similar in size so they roast evenly.
Goat cheese can be substituted for feta for a softer, tangier flavour. Crumbled queso fresco or mild blue cheese can also work.
The honey can be reduced or omitted if you prefer a less sweet glaze.
This dish can be served warm or at room temperature, making it convenient for holiday gatherings, potlucks, and buffet-style meals.
Serve alongside roasted chicken, turkey, pork, glazed ham, or as part of a vegetarian dinner with quinoa, couscous, farro, crusty bread, or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American