Mediterranean Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

with Halloumi, Walnuts & Cranberry-Honey Glaze

Description

This Mediterranean-inspired roasted vegetable dish is a beautiful balance of sweet, savory, tangy, and nutty flavors. Caramelized butternut squash, carrots, Brussels sprouts, and sweet potato are oven-roasted until golden, then paired with crispy pan-seared halloumi, toasted walnuts, and finished with a cranberry-honey glaze that adds festive brightness. It works perfectly as a hearty vegetarian main, elegant side dish, or holiday centerpiece.

Ingredients

Vegetables

• 2 cups butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 medium sweet potato, cubed

For Roasting

• 3 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried oregano or thyme

Halloumi & Toppings

• 7–8 oz halloumi cheese, sliced
• ½ cup walnuts, roughly chopped
• 1 tbsp olive oil (for frying halloumi)

Cranberry-Honey Glaze

• ¼ cup dried cranberries
• 3 tbsp honey
• 2 tbsp balsamic vinegar or fresh orange juice
• 1 tsp Dijon mustard
• 1 tbsp water
• Pinch of salt

Optional Garnish

• Fresh parsley or mint, chopped
• Lemon zest

Instructions

1. Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Add all vegetables to a large bowl.
3. Toss with olive oil, salt, pepper, paprika, cumin, and oregano.
4. Spread evenly on a lined baking sheet.
5. Roast for 30–35 minutes, flipping halfway, until caramelized and fork-tender.

2. Prepare the Cranberry-Honey Glaze

1. In a small saucepan, combine cranberries, honey, balsamic (or orange juice), Dijon, water, and salt.
2. Simmer over low heat for 5–7 minutes, stirring until slightly thickened.
3. Remove from heat and set aside.

3. Cook the Halloumi

1. Heat olive oil in a skillet over medium heat.
2. Sear halloumi slices 1–2 minutes per side until golden and crisp.
3. Transfer to a plate.

4. Toast the Walnuts

• Add walnuts to a dry pan and toast for 2–3 minutes until fragrant.

5. Assemble & Serve

1. Transfer roasted vegetables to a serving platter.
2. Top with halloumi and toasted walnuts.
3. Drizzle generously with cranberry-honey glaze.
4. Garnish with herbs and lemon zest if desired.

Notes

• Halloumi holds its shape when cooked and adds a satisfying salty contrast.
• The glaze can be made up to 3 days ahead.
• This dish is naturally gluten-free and vegetarian.

Tips for Best Results

• Cut vegetables evenly for uniform roasting.
• Roast on a single layer to ensure caramelization.
• For extra crispiness, broil vegetables for the last 2 minutes.
• Swap walnuts for pistachios or almonds if desired.

Servings

• Serves: 4 as a main dish
• Serves: 6 as a side dish

Nutritional Information (Approx. Per Serving)

• Calories: ~480 kcal
• Protein: 18 g
• Fat: 26 g
• Carbohydrates: 46 g
• Fiber: 8 g
• Sugar: 18 g
• Sodium: 620 mg

(Values vary by ingredient brands and portion size.)

Health Benefits

• Butternut squash & sweet potato: Rich in beta-carotene, fiber, and vitamin A.
• Brussels sprouts: Support immune and gut health.
• Carrots: Promote eye and skin health.
• Halloumi: High-quality protein and calcium.
• Walnuts: Heart-healthy omega-3 fats.
• Cranberries: Antioxidant-rich and anti-inflammatory.

Frequently Asked Questions (Q&A)

Q: Can I make this vegan?
A: Yes. Replace halloumi with roasted chickpeas or grilled tofu.

Q: Can I meal prep this dish?
A: Absolutely. Store roasted vegetables and glaze separately for up to 4 days.

Q: What protein pairs well with this?
A: Grilled chicken, lamb, or salmon work beautifully.

Q: Can I reduce the sweetness?
A: Use less honey or replace with pomegranate molasses for a tangier profile.

Q: Is this dish Mediterranean-friendly?
A: Yes—olive oil, nuts, vegetables, herbs, and balanced sweetness align well with Mediterranean principles.