Mediterranean Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
This Mediterranean-style roasted vegetable dish brings together warm caramelized flavors, bright toppings and a sweet-tart glaze that ties everything together. The mix of butternut squash, sweet potato, carrots and broccoli gives you a balance of earthy sweetness, soft textures and crispy edges. As the vegetables roast, their natural sugars deepen, which makes the final dish both comforting and lively.
What makes this version stand out is the cranberry-honey glaze. It’s fruity, slightly tangy and adds just enough shine to lift the richness of the vegetables. The feta adds a creamy, salty finish, while walnuts bring a crunchy contrast that makes the dish feel complete. It works as a colorful side for chicken, beef or fish, but it’s also hearty enough to enjoy as a plant-based main.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
Vegetables & Seasoning
3 cups butternut squash, cut into cubes
2 cups sweet potato, cut into cubes
2 cups broccoli florets
1½ cups carrots, sliced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
Glaze & Toppings
2 tablespoons honey
2 tablespoons cranberry sauce (whole berry or smooth)
1 tablespoon lemon juice
½ cup crumbled feta
⅓ cup toasted walnuts
2 tablespoons dried cranberries
2 tablespoons chopped parsley
Instructions
Heat your oven to 425°F (220°C).
Line two baking sheets with parchment for even roasting.
Add squash, sweet potato, broccoli and carrots to a large bowl.
Drizzle with olive oil and toss so the vegetables are evenly coated.
Add salt, pepper, smoked paprika, oregano and garlic powder. Mix well.
Spread vegetables across the pans in a single layer.
Roast 30–40 minutes, stirring halfway to help caramelization.
Whisk honey, cranberry sauce and lemon juice together to make the glaze.
Transfer hot vegetables to a platter and drizzle the glaze on top.
Finish with feta, walnuts, dried cranberries and parsley.
Tips
Cut the vegetables into similar sizes so they cook evenly.
Keep broccoli florets on the small side so they caramelize instead of steaming.
Use high heat; it brings out deeper color and sweetness.
Don’t crowd the pans or moisture will build up.
Stir the vegetables once to prevent burning and encourage crisp edges.
Taste one piece near the end; ovens vary and timing may shift slightly.
Add the glaze after roasting to avoid burning the sugars.
Toast walnuts in a dry pan for a stronger nutty flavor.
Crumble feta just before serving so it stays creamy.
If cranberry sauce is very thick, thin it with a teaspoon of water.
Variations
Add red onions for more sweetness.
Swap feta with goat cheese for a tangier finish.
Add chickpeas before roasting to turn this into a full meal.
Replace broccoli with Brussels sprouts.
Use maple syrup instead of honey.
Add chili flakes for heat.
Swap walnuts for pistachios or pecans.
Stir in cooked quinoa after roasting to make a warm salad.
Add fresh mint with the parsley.
Use lime juice instead of lemon for a sharper glaze.
Q&A
Can I prep the vegetables the night before?
Yes. Store them in airtight containers in the fridge.
Can I use frozen broccoli?
Fresh works better. Frozen broccoli tends to steam instead of crisp.
Can I make this dairy-free?
Yes. Just skip the feta or use a dairy-free cheese.
Can I skip the cranberry sauce?
You can, but it adds flavor. Use more honey and lemon as a substitute.
Why did my vegetables turn soft instead of crispy?
Your pans may have been overcrowded. Spread everything out.
Can I add protein?
Yes. Grilled chicken, salmon or roasted chickpeas all work.
How do I make the vegetables extra caramelized?
Roast them on the top rack near the end and turn up the heat slightly.
How long do leftovers last?
About four days in the fridge.
How do I reheat without making them mushy?
Use the oven at 400°F for 8–10 minutes.
Can I double the recipe?
Yes, just use extra pans so everything roasts properly.
Nutrition
(per serving, approx. 1/6 of recipe)
Calories: 265
Protein: 6g
Carbs: 34g
Fat: 13g
Fiber: 6g
Sugar: 13g
Conclusion
This roasted vegetable dish is a mix of warm, caramelized flavors with bright Mediterranean touches that keep it interesting. The squash, sweet potato and carrots bring natural sweetness, while the broccoli adds a crisp, slightly earthy contrast. The cranberry-honey glaze ties everything together with a gentle tartness that balances the richer notes of the vegetables. Feta and walnuts add creaminess and crunch, giving the final dish texture and color.
It’s easy to prepare and fits almost any occasion, from weeknight dinners to holiday gatherings. The leftovers store well, and you can turn them into a warm salad or bowl with very little effort. The flavors are flexible, so feel free to swap ingredients based on what you have at home or what’s in season.