Description
A colourful roasted vegetable medley featuring caramelized butternut squash, sweet potato, Brussels sprouts, and carrots, finished with creamy goat cheese, toasted walnuts, dried cranberries, and a glossy cranberry-honey glaze.
Ingredients
For the Roasted Vegetables
2 cups (300 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
2 cups (300 g) sweet potato, peeled and cut into bite-sized cubes
2 cups (180 g) Brussels sprouts, halved
2 cups (240 g) carrots, peeled and sliced
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
For the Cranberry-Honey Glaze
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
For the Topping
4 oz (115 g) soft goat cheese, crumbled
1/3 cup (40 g) walnuts, roughly chopped
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the butternut squash, sweet potato, Brussels sprouts, and carrots to a large bowl. Drizzle with the olive oil and honey, then add the garlic powder, smoked paprika, dried thyme, salt, and black pepper.
3. Toss thoroughly until all the vegetables are evenly coated with the oil, honey, and seasonings.
4. Spread the vegetables over the prepared baking sheet in a single layer, leaving space between the pieces so they roast and caramelize rather than steam.
5. Roast the vegetables for 20 minutes.
6. Remove the baking sheet from the oven and carefully stir or turn the vegetables. Return them to the oven and roast for another 15–20 minutes, until tender and golden with caramelized edges.
7. While the vegetables roast, combine the cranberry sauce, honey, fresh orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan.
8. Warm the cranberry mixture over low heat for 3–5 minutes, stirring occasionally, until smooth, glossy, and slightly thickened. Remove from the heat and set aside.
9. 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 let cool slightly.
10. Transfer the roasted vegetables to a large serving platter. Drizzle about two-thirds of the cranberry-honey glaze over the vegetables and gently toss to coat without breaking the vegetables.
11. Scatter the crumbled goat cheese over the warm vegetables, allowing it to soften slightly from the heat.
12. Sprinkle the toasted walnuts and dried cranberries evenly over the top.
13. Drizzle the remaining cranberry-honey glaze over the vegetables and finish with fresh parsley and thyme leaves.
14. Serve warm or at room temperature as a colourful vegetarian side dish, festive holiday platter, or addition to a family dinner.
Notes
Cut the vegetables into similar-sized pieces so they cook evenly. Give the vegetables plenty of space on the baking sheet to encourage caramelization instead of steaming. Turn the vegetables halfway through roasting for more even browning. Toast the walnuts for a few minutes in a dry skillet to bring out their flavour and improve their texture. Add the goat cheese at the end so it softens slightly while keeping its creamy texture. Save some of the cranberry-honey glaze for finishing to give the dish a fresh, glossy appearance. Fresh vegetables are recommended for the best caramelization. If using frozen vegetables, thaw them completely and pat them very dry before roasting. Feta, soft ricotta, or crumbled blue cheese can be used instead of goat cheese. Pecans are an excellent substitute for walnuts. Prepare the glaze and toasted walnuts ahead of time, but roast the vegetables close to serving for the best texture. Serve warm or at room temperature. For a heartier vegetarian meal, serve with quinoa, couscous, farro, crusty bread, or a fresh green salad. The roasted vegetables also pair well with roasted chicken, turkey, pork, or salmon. Reduce the honey or use less glaze if you prefer a less sweet flavour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean