Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
This cozy, colorful vegetable dish brings together sweet, savory, and tangy flavors in one beautiful tray. Perfect for fall and winter dinners, holiday tables, or even as a hearty vegetarian main, these caramelized vegetables are roasted until golden and tender, then finished with a vibrant cranberry-honey glaze, salty feta, and crunchy walnuts.
Ingredients
For the Roasted Vegetables
2 cups butternut squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups Brussels sprouts, halved
2 large carrots, sliced
3 tablespoons olive oil
1½ tablespoons maple syrup or honey
1 teaspoon smoked paprika
½ teaspoon cinnamon
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
For the Cranberry-Honey Glaze
1 cup fresh or frozen cranberries
3 tablespoons honey
¼ cup orange juice
¼ cup water
Pinch of salt
For Topping
½ cup feta cheese, crumbled
⅓ cup walnuts, toasted and roughly chopped
Instructions
1. Roast the Vegetables
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper. In a large mixing bowl, combine the butternut squash, sweet potato, Brussels sprouts, and carrots. Drizzle with olive oil and maple syrup (or honey). Sprinkle over the smoked paprika, cinnamon, garlic powder, salt, and black pepper. Toss well until all vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking tray, making sure not to overcrowd them. Roast for 35–45 minutes, flipping halfway through, until the vegetables are tender, deeply golden, and beautifully caramelized around the edges.
2. Prepare the Cranberry-Honey Glaze
While the vegetables roast, prepare the glaze. In a small saucepan, combine the cranberries, honey, orange juice, water, and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring occasionally. The cranberries will burst and release their juices, creating a glossy sauce. Once slightly thickened, remove from heat and set aside. The glaze will continue to thicken as it cools.
3. Assemble the Dish
Transfer the roasted vegetables to a large serving platter or bowl. Drizzle the warm cranberry-honey glaze generously over the vegetables. Finish by sprinkling with crumbled feta and toasted walnuts for a perfect balance of creamy and crunchy textures.
Serving Tips
Serve warm or at room temperature. This dish works beautifully as a holiday side, a vegetarian main, or a nourishing base for grain bowls. It pairs well with quinoa, couscous, or crusty bread and keeps well for meal prep throughout the week.