Name: Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts with Feta, Pecans & Cranberry Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups (450 g) pumpkin, peeled, seeded, and cubed; 2 large sweet potatoes, peeled and cubed; 2 cups (300 g) Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 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) pecans, roughly chopped and toasted; 2 tbsp fresh parsley, chopped; Fresh thyme, for garnish; 1/3 cup cranberry sauce or cranberry preserves; 2 tbsp honey; 1 tbsp balsamic vinegar; 1 tbsp orange juice or water; 1/2 tsp Dijon mustard; Pinch of salt

Description

Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts with Feta, Pecans & Cranberry Glaze is a colourful roasted vegetable dish packed with sweet, savoury, and tangy flavours. Tender pumpkin, sweet potatoes, and caramelised Brussels sprouts are finished with creamy feta, toasted pecans, and a glossy cranberry glaze for an easy side dish or vegetarian main.

Ingredients

3 cups (450 g) pumpkin, peeled, seeded, and cubed

2 large sweet potatoes, peeled and cubed

2 cups (300 g) Brussels sprouts, trimmed and halved

2 tbsp olive oil

1 tbsp honey

1/2 tsp garlic powder

1/2 tsp smoked paprika

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) pecans, roughly chopped and toasted

2 tbsp fresh parsley, chopped

Fresh thyme, for garnish

1/3 cup cranberry sauce or cranberry preserves

2 tbsp honey

1 tbsp balsamic vinegar

1 tbsp orange juice or water

1/2 tsp Dijon mustard

Pinch of salt

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Add the pumpkin, sweet potatoes, and Brussels sprouts to a large bowl. Drizzle with olive oil and honey, then add the garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until the vegetables are evenly coated.

3. Spread the vegetables across the prepared baking sheet in a single layer. Place the Brussels sprouts cut-side down where possible to encourage better caramelisation.

4. Roast for 30–40 minutes, turning the vegetables halfway through, until the pumpkin and sweet potatoes are tender and caramelised and the Brussels sprouts are golden around the edges.

5. While the vegetables roast, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Set aside.

6. Combine the cranberry sauce, honey, balsamic vinegar, orange juice or water, Dijon mustard, and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.

7. Transfer the roasted vegetables to a large serving platter. Scatter the crumbled feta and toasted pecans generously over the top.

8. Drizzle the warm cranberry glaze over the roasted vegetables, feta, and pecans.

9. Finish with fresh parsley and thyme. Serve warm as a colourful side dish or vegetarian main.

Notes

Don’t overcrowd the baking sheet. Spread the vegetables into a single layer so they roast and caramelise properly.

Cut the vegetables evenly so similar-sized pieces cook more consistently.

Place the Brussels sprouts cut-side down to help create beautifully golden, caramelised edges.

Watch the pecans carefully because they can toast quickly. Stir frequently and remove them once fragrant.

Add the cranberry glaze at the end to help keep the roasted texture intact.

The cranberry glaze can be prepared ahead and gently warmed before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American