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Caramelized Butternut Squash, Carrots, Brussels Sprouts and Sweet Potato with Feta, Walnuts and Cranberry Honey Glaze

A delightful medley of roasted butternut squash, sweet potatoes, Brussels sprouts, and carrots, drizzled with a sweet cranberry honey glaze, topped with feta and walnuts. Perfect for holiday gatherings or family dinners.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, Holiday
Keyword: Caramelized Squash, Cranberry Glaze, Fall Recipes, Holiday Side Dish, Vegetable Roasting
Servings: 6 servings
Calories: 320kcal

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.

Notes

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.