Description
Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze is a colourful roasted vegetable dish featuring tender caramelized vegetables, creamy feta, crunchy toasted walnuts and a glossy sweet-tangy cranberry-honey glaze.
Ingredients
For the Roasted Vegetables:
1 cup butternut squash, diced
1 cup carrots, sliced
1 cup Brussels sprouts, halved
1 cup sweet potato, diced
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Toppings:
1/2 cup crumbled feta cheese
1/3 cup walnuts, toasted and 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
1/2 teaspoon fresh rosemary, finely chopped, optional
Instructions
Preheat the oven to 425°F (220°C).
Place the diced butternut squash, sliced carrots, halved Brussels sprouts and diced sweet potato on a large baking sheet.
Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried thyme, smoked paprika, salt and black pepper. Toss until evenly coated.
Spread the vegetables into a single layer, leaving space between the pieces.
Roast for 30–35 minutes, turning halfway through cooking, until tender and deeply golden around the edges.
While the vegetables roast, combine the cranberry sauce or preserves, honey, balsamic vinegar, Dijon mustard and fresh rosemary, if using, in a small saucepan.
Warm over low heat for 3–4 minutes, stirring until smooth and glossy. Remove from the heat.
Transfer the roasted vegetables to a serving platter.
Sprinkle the crumbled feta evenly over the warm vegetables, followed by the toasted walnuts.
Drizzle the warm cranberry-honey glaze over the vegetables.
Garnish with freshly chopped parsley and serve immediately.
Notes
Leave space between the vegetables to encourage caramelization rather than steaming.
Cut the vegetables into similar-sized pieces for even cooking.
Turn the vegetables halfway through roasting for better browning.
Warm the cranberry glaze gently over low heat.
Add the feta at the end to preserve its creamy, crumbly texture.
Toast the walnuts for extra crunch and deeper flavour.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean