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Caramelized butternut squash with carrots, Brussels sprouts, feta, walnuts, and cranberry honey glaze
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Caramelized Roasted Vegetables

A delightful medley of caramelized butternut squash, Brussels sprouts, sweet potatoes, and carrots, drizzled with a tangy cranberry-honey glaze, making it a perfect side dish for any occasion.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Caramelized Vegetables, Cranberry Sauce, healthy side dish, Roasted Vegetables, Thanksgiving Recipes
Servings: 6 servings
Calories: 245kcal

Ingredients

Vegetables

  • 2 cups butternut squash, cubed Offers a sweet, nutty flavor. Can substitute with acorn squash or pumpkin.
  • 1 cup carrots, sliced
  • 1 cup Brussels sprouts, halved
  • 1 large sweet potato (about 1 pound / 450 g), cubed

Glaze

  • ½ cup cranberry sauce or cranberry jelly Adds a sweet-tart punch.
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Seasoning and Toppings

  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup feta cheese, crumbled Provides a salty, creamy element.
  • ¼ cup walnuts, toasted and chopped Brings crunch; pecans or almonds can be alternatives.
  • 2 tablespoons fresh parsley, chopped

Instructions

Preparation

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine cubed butternut squash, sliced carrots, halved Brussels sprouts, and cubed sweet potato.
  • Drizzle with olive oil, then sprinkle in thyme, paprika, salt, and pepper. Toss until the vegetables are evenly coated.

Cooking

  • Spread the vegetable mixture out in a single layer on a baking sheet.
  • Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
  • While the vegetables are roasting, prepare the glaze. In a small saucepan, combine cranberry sauce, honey, lemon juice, and Dijon mustard.
  • Heat over low heat, stirring until smooth and slightly thickened, about 5 minutes.

Assembly

  • Once the vegetables are done roasting, transfer them to a serving dish.
  • Drizzle the warm cranberry-honey glaze over the top.
  • Finish by sprinkling crumbled feta cheese, chopped walnuts, and fresh parsley on top.
  • Serve warm.

Notes

Cut the vegetables into similar sizes for even cooking. For extra caramelization, broil the vegetables for the last 2-3 minutes of roasting.