Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato with Feta, Walnuts and Cranberry Honey Glaze
Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato with Feta, Walnuts and Cranberry Honey Glaze is a delightful medley of flavors and textures that perfectly captures the essence of fall. This dish not only warms your heart but also provides a beautiful color palette for your table. Each bite is a delightful combination of sweetness from the roasted vegetables, a tangy zing from the cranberries, and creamy feta that brings it all together. It’s a perfect centerpiece for holiday gatherings or a cozy family dinner.
Gather Your Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato Ingredients
To whip up this delicious dish, here’s what you’ll need:
- 2 cups butternut squash, peeled and cubed (about 400g)
- 2 cups sweet potato, peeled and cubed (about 400g)
- 2 cups Brussels sprouts, halved (about 250g)
- 2 large carrots, sliced on the diagonal
- 3 tbsp extra virgin olive oil (45ml)
- 1/2 tsp sea salt or to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried thyme or oregano
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 1/2 cup dried cranberries (75g)
- 1/4 cup honey (60ml)
- 2 tbsp fresh orange juice or balsamic vinegar (30ml)
- 1 tsp orange zest
- 1/2 tsp cinnamon
- 1/2 cup feta cheese, crumbled (about 75g)
- 1/3 cup walnuts, roughly chopped and lightly toasted (about 40g)
- Fresh parsley or mint, chopped (optional)
How to Make Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato
- Preheat your oven to 220 degrees C (425 degrees F) and line a large baking sheet with parchment paper.
- In a large bowl, combine the butternut squash, sweet potato, Brussels sprouts, and sliced carrots. Drizzle with the olive oil and sprinkle with salt, pepper, thyme, and any optional spices you’re using. Toss well to coat all the veggies evenly.
- Spread the vegetable mixture into a single layer on the baking sheet. Roast in the oven for 40 to 45 minutes, flipping halfway through, until they are golden, caramelized, and tender.
- While the vegetables are roasting, prepare the cranberry honey glaze. In a small saucepan, combine the dried cranberries, honey, fresh orange juice (or balsamic vinegar), orange zest, and cinnamon. Simmer over low heat for 5 to 7 minutes, stirring occasionally until the cranberries soften and the glaze thickens slightly. Remove from heat and set aside.
- Once the vegetables are done roasting, transfer them to a serving platter. Drizzle generously with the warm cranberry honey glaze. Sprinkle the crumbled feta and toasted walnuts on top, and finish with a sprinkle of fresh parsley or mint.
How to Serve Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato
This dish is as visually appealing as it is delicious! Serve it warm straight from the oven as a crowd-pleasing side dish for your holiday meals or family dinners. Pair it with roasted chicken or a hearty grain salad for a complete meal. For an upscale touch, consider plating it individually on small plates, garnished with extra feta and herbs.
Expert Tips for Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato
- Mix it Up: Feel free to add or substitute other seasonal vegetables like parsnips or beets for a twist on flavors and colors.
- Toast the Walnuts: Make sure to lightly toast the walnuts before adding them to your dish. This enhances their flavor and adds a delightful crunch.
- Warm the Glaze: To ensure the glaze is easy to drizzle, keep it warm right until serving, or gently reheat it on the stove before drizzling over the roasted vegetables.
Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato FAQs
Can I prepare this dish ahead of time?
Yes! You can chop the vegetables and make the glaze ahead of time. Just store them separately in airtight containers and combine them before roasting.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I make this vegan?
Absolutely! Simply omit the feta cheese or substitute it with your favorite plant-based cheese.
There’s nothing quite like the comforting flavors of roasted vegetables covered in a sweet and tangy glaze. Give Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry Honey Glaze a try; it just might become your new favorite dish!
Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato with Feta, Walnuts and Cranberry Honey Glaze
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed (about 400g)
- 2 cups sweet potato, peeled and cubed (about 400g)
- 2 cups Brussels sprouts, halved (about 250g)
- 2 large carrots, sliced on the diagonal
For Roasting
- 3 tbsp extra virgin olive oil (45ml)
- 1/2 tsp sea salt or to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried thyme or oregano
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp nutmeg (optional)
Cranberry Honey Glaze
- 1/2 cup dried cranberries (75g)
- 1/4 cup honey (60ml)
- 2 tbsp fresh orange juice or balsamic vinegar (30ml)
- 1 tsp orange zest
- 1/2 tsp cinnamon
Toppings
- 1/2 cup feta cheese, crumbled (about 75g)
- 1/3 cup walnuts, roughly chopped and lightly toasted (about 40g)
- to taste fresh parsley or mint, chopped (optional)
Instructions
Preparation
- Preheat your oven to 220 degrees C (425 degrees F) and line a large baking sheet with parchment paper.
- In a large bowl, combine the butternut squash, sweet potato, Brussels sprouts, and sliced carrots. Drizzle with the olive oil and sprinkle with salt, pepper, thyme, and any optional spices you’re using. Toss well to coat all the veggies evenly.
Roasting
- Spread the vegetable mixture into a single layer on the baking sheet. Roast in the oven for 40 to 45 minutes, flipping halfway through, until they are golden, caramelized, and tender.
Cranberry Honey Glaze
- While the vegetables are roasting, prepare the cranberry honey glaze. In a small saucepan, combine the dried cranberries, honey, fresh orange juice (or balsamic vinegar), orange zest, and cinnamon. Simmer over low heat for 5 to 7 minutes, stirring occasionally until the cranberries soften and the glaze thickens slightly. Remove from heat and set aside.
Serving
- Once the vegetables are done roasting, transfer them to a serving platter. Drizzle generously with the warm cranberry honey glaze. Sprinkle the crumbled feta and toasted walnuts on top, and finish with a sprinkle of fresh parsley or mint.
