Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato
A delightful dish of caramelized vegetables topped with feta, walnuts, and a cranberry-honey glaze, perfect for any meal.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 cup butternut squash, diced (about 150g)
- 1 cup carrots, sliced (about 150g)
- 1 cup Brussels sprouts, halved (about 150g)
- 1 cup sweet potato, diced (about 150g)
- 3 tablespoons olive oil (about 45ml)
- 1 tablespoon maple syrup (about 15ml)
- to taste Salt and black pepper
- ½ teaspoon cinnamon or smoked paprika (optional)
- ½ cup crumbled feta (about 75g)
- ⅓ cup toasted walnuts, chopped (about 40g)
- to garnish Fresh thyme
Cranberry-Honey Glaze
- ½ cup cranberry juice (about 120ml)
- 2 tablespoons honey (about 30g)
- 1 tablespoon balsamic vinegar (about 15ml)
- a pinch of salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- In a large mixing bowl, toss the diced butternut squash, sliced carrots, halved Brussels sprouts, and diced sweet potato with olive oil, maple syrup, salt, pepper, and optional cinnamon or smoked paprika.
- Spread the mixed vegetables in an even layer on the prepared sheet pan.
Cooking
- Roast the vegetables in the oven for 25–30 minutes, flipping them halfway through, until they are caramelized and tender.
- While the vegetables are roasting, prepare the cranberry-honey glaze by combining cranberry juice, honey, balsamic vinegar, and a pinch of salt in a small saucepan. Simmer over medium heat for 8–10 minutes until the glaze thickens slightly.
- Remove the roasted vegetables from the oven and drizzle them generously with the warm cranberry-honey glaze.
- Top the caramelized vegetables with crumbled feta, toasted walnuts, and a sprinkle of fresh thyme.
- Serve warm and enjoy this beautiful dish!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.