Mediterranean Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
with Halloumi, Walnuts & Cranberry-Honey Glaze
This dish brings together everything people love about Mediterranean-style roasted vegetables. You get caramelized edges, soft centers, warm spices, and a mix of colors that always looks impressive on the table. The vegetables roast together until sweet and golden. The halloumi adds a salty chew that balances the sweetness, while the toasted walnuts bring a nutty crunch. The cranberry-honey glaze ties everything together with a bright, tangy finish. It works as a holiday side, a weeknight dinner, or a vegetarian centerpiece.
The flavors lean sweet and savory without being heavy. Most of the time is hands-off, and the glaze takes only a minute to whisk together. Serve it warm with crusty bread, quinoa, or grilled chicken if you want to make it a full meal.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
Vegetables
2 cups butternut squash, peeled and cubed
2 medium carrots, sliced
1 cup Brussels sprouts, halved
1 medium sweet potato, cubed
1 small red onion, sliced
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cinnamon (optional but great with squash)
2 garlic cloves, minced
Halloumi
200 g halloumi cheese, sliced into strips
1 tbsp olive oil for frying
Cranberry-Honey Glaze
2 tbsp honey
2 tbsp cranberry sauce or dried cranberries softened in warm water
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp olive oil
Pinch of salt and pepper
Finishing
⅓ cup toasted walnuts
Fresh parsley
Extra honey (optional)
Instructions
Prep the vegetables. Cut everything into similar-sized pieces so they cook evenly.
Season. Combine squash, carrots, sprouts, sweet potato, and onion in a bowl. Toss with olive oil, salt, pepper, paprika, oregano, and cinnamon.
Spread on a sheet pan. Leave space so the vegetables roast instead of steam.
Roast. Bake at 220°C for 25 minutes.
Add garlic. Remove the tray, sprinkle the garlic, and toss lightly.
Continue roasting. Return to the oven for 10–15 more minutes until golden and caramelized.
Toast walnuts. Add the walnuts to a small pan and warm over low heat for 2–3 minutes.
Cook the halloumi. Heat 1 tbsp olive oil in a skillet and sear the halloumi on each side until golden.
Make the glaze. Whisk together honey, cranberry sauce, lemon juice, mustard, olive oil, salt, and pepper. Thin with a teaspoon of warm water if needed.
Assemble. Transfer the roasted vegetables to a platter. Add the halloumi and walnuts, then drizzle the cranberry-honey glaze over everything. Garnish with parsley.
Tips
High heat is key. Roasting at 220°C gives the vegetables color and deep flavor.
Dry vegetables well. Moisture stops browning, especially with squash.
Use a large sheet pan. Crowding leads to uneven cooking.
Cut Brussels sprouts in half. This helps them caramelize faster.
Add garlic later. Garlic burns quickly if added at the start.
Taste the halloumi before salting. Some brands are saltier than others.
Don’t overmix the glaze. You want it smooth but still slightly thick so it clings to the vegetables.
Toast the walnuts. A quick toast brings out their flavor.
Use parchment only if needed. Direct contact with the pan gives better browning.
Serve warm. The halloumi stiffens if it cools too much, so add it just before serving.
Variations
Add chickpeas to make it a protein-rich vegetarian dinner.
Use maple syrup instead of honey for a deeper flavor.
Swap halloumi with feta or goat cheese.
Add pomegranate seeds for extra color and freshness.
Serve with cooked quinoa to turn it into a full meal.
Use rosemary or thyme instead of oregano for a more earthy flavor.
Add roasted red peppers for sweetness and color.
Drizzle tahini over the top for a creamier finish.
Use pecans instead of walnuts if you prefer a softer crunch.
Add a pinch of chili flakes to the glaze for a spicy kick.
Q&A
Can I make this ahead?
Yes. Roast the vegetables earlier and warm them at 200°C for 10 minutes before serving. Add halloumi fresh.
Can I use frozen vegetables?
Fresh is better for caramelization, but frozen sprouts can work if thawed and dried.
Can I skip halloumi?
You can. Try feta, mozzarella pearls, or goat cheese.
Can I replace honey?
Maple syrup or date syrup both work well.
Can I air fry this?
Yes. Air fry at 190°C for 15–18 minutes, shaking halfway.
Why use mustard in the glaze?
It helps the glaze emulsify and adds light tanginess.
How do I keep halloumi from sticking?
Use a nonstick pan and pat the cheese dry before searing.
Can I make this vegan?
Skip halloumi, use maple syrup, and add roasted chickpeas.
What can I serve this with?
Pita, rice, quinoa, grilled chicken, or baked fish.
Does the glaze have to be sweet?
You can reduce the honey and increase the lemon for a sharper flavor.
Nutrition
(Approx per serving)
Calories: 360
Protein: 12 g
Carbs: 38 g
Fat: 18 g
Fiber: 7 g
Sugar: 13 g
Sodium: Moderate (higher with halloumi)
Conclusion
This roasted vegetable platter hits all the right notes: warm spices, sweet caramelization, tangy glaze, salty halloumi, and crunchy walnuts. It’s simple to prepare and easy to adapt, and the colors make it look like a special dish even on a regular night. Serve it as a hearty side, a vegetarian main, or the star of a holiday spread. The glaze brings everything together with a bright finish, and the halloumi adds richness that balances the vegetables. It’s a flexible recipe you can keep coming back to with new variations each time.