Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

by

 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

with Feta, Walnuts & Cranberry-Honey Glaze

📝 Description

This colorful roasted vegetable dish combines tender, caramelized root vegetables with a sweet-tangy cranberry-honey glaze, creamy feta cheese, and crunchy toasted walnuts. The natural sweetness of the vegetables pairs beautifully with warm spices and the bright cranberry finish, making it a comforting yet nutritious side or light main dish.

🍽️ Servings

  • Serves: 4–6
  • Serving Size: About 1¼ cups

🧾 Ingredients

Roasted Vegetables

  • 2 cups butternut squash, cubed
  • 1 cup carrots, sliced
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, cubed
  • 2 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp garlic powder
  • Salt & pepper, to taste

Toppings

  • ½ cup crumbled feta cheese
  • ⅓ cup chopped walnuts, toasted

Cranberry-Honey Glaze

  • ½ cup fresh or frozen cranberries
  • 2 tbsp honey
  • 1 tbsp orange juice
  • 1 tbsp water
  • Pinch of salt

👩‍🍳 Directions

1. Roast the Vegetables

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, maple syrup (or honey), smoked paprika, cinnamon, garlic powder, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet.
  4. Roast for 30–40 minutes, stirring halfway, until vegetables are tender and caramelized at the edges.

2. Make the Cranberry-Honey Glaze

  1. In a small saucepan, combine cranberries, honey, orange juice, water, and salt.
  2. Simmer over medium heat for 8–10 minutes, stirring occasionally, until cranberries burst and the glaze thickens slightly.
  3. Remove from heat and let cool slightly.

3. Assemble

  1. Transfer roasted vegetables to a serving dish.
  2. Drizzle with cranberry-honey glaze.
  3. Sprinkle with crumbled feta and toasted walnuts.
  4. Serve warm.

🗒️ Notes

  • The glaze will thicken more as it cools.
  • Frozen cranberries work just as well as fresh.
  • This dish can be served as a side or a vegetarian main.

🔧 Tips for Best Results

  • Cut vegetables into similar sizes so they roast evenly.
  • Don’t overcrowd the pan—use two pans if needed.
  • Toast walnuts in a dry skillet for 2–3 minutes to enhance flavor.
  • For extra caramelization, broil for the last 2 minutes (watch closely).

🥗 Nutritional Information (Approx. per serving)

  • Calories: 280–320 kcal
  • Carbohydrates: 35–40 g
  • Protein: 6–8 g
  • Fat: 14–16 g
  • Fiber: 6–7 g
  • Vitamin A: High
  • Vitamin C: High

(Values vary based on portion size and toppings)

🌟 Health Benefits

  • Rich in Antioxidants: Cranberries and Brussels sprouts support immune health.
  • High Fiber: Root vegetables aid digestion and promote fullness.
  • Healthy Fats: Walnuts and olive oil support heart health.
  • Natural Sweetness: Uses honey/maple syrup instead of refined sugar.
  • Bone Support: Feta provides calcium and protein.

❓ Q & A

Q: Can I make this dish ahead of time?
A: Yes. Roast vegetables and make the glaze separately. Store in the fridge and assemble before serving.

Q: Can I make it vegan?
A: Yes—use maple syrup instead of honey and skip the feta or replace it with a plant-based alternative.

Q: What can I use instead of walnuts?
A: Pecans, almonds, or pumpkin seeds work well.

Q: Can I add protein to make it a full meal?
A: Yes—serve with beans, lentils, or a grain like quinoa.

Q: Is this good for holidays?
A: Absolutely! It’s colorful, festive, and pairs well with many main dishes.

Leave a Comment