Description
Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze is a vibrant Mediterranean-inspired vegetable dish that transforms simple roasted vegetables into an elegant side worthy of any holiday table. Sweet roasted butternut squash and carrots, crispy Yukon Gold potatoes, and tender broccoli are topped with creamy feta, toasted pecans, and a glossy cranberry-honey glaze for the perfect balance of sweet, savoury, tangy, and crunchy flavours. Ready in under an hour, this colourful recipe is ideal for holiday gatherings, family dinners, or as a satisfying vegetarian main course.
Ingredients
For the Roasted Vegetables
2 cups (300 g) butternut squash, peeled and cubed
2 cups (250 g) carrots, sliced
2 cups (180 g) broccoli florets
2 cups (300 g) Yukon Gold potatoes, cubed
3 tablespoons (45 ml) olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Toppings
3/4 cup (115 g) crumbled feta cheese
1/2 cup toasted pecans, roughly chopped
2 tablespoons fresh parsley, chopped
For the Cranberry-Honey Glaze
1/3 cup cranberry sauce or cranberry preserves
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary (optional)
Instructions
Preheat the oven to 425°F (220°C).
Line a large baking tray with parchment paper.
Place the butternut squash, carrots, broccoli, and Yukon Gold potatoes into a large mixing bowl.
Add the olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper, then toss until evenly coated.
Spread the vegetables into a single layer on the prepared baking tray.
Roast for 35 to 40 minutes, turning halfway through cooking, until tender and caramelized.
Meanwhile, combine the cranberry sauce, honey, balsamic vinegar, Dijon mustard, and rosemary in a small saucepan.
Cook over low heat for 3 to 4 minutes, stirring until smooth and glossy.
Transfer the roasted vegetables to a serving platter.
Sprinkle evenly with the crumbled feta cheese.
Scatter the toasted pecans over the vegetables.
Drizzle generously with the warm cranberry-honey glaze.
Finish with freshly chopped parsley and serve immediately.
Notes
Cut all vegetables into similar-sized pieces for even roasting.
Avoid overcrowding the baking tray to encourage caramelization.
Toast the pecans just before serving for the best flavor.
Use block feta and crumble it yourself for a creamier texture.
Store leftovers in the refrigerator for up to 3 days and keep the glaze separate until reheating for the freshest results.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean