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

Ingredients

Roasted Vegetables

• 2 cups butternut squash (cubed)
• 2 medium carrots (sliced)
• 2 cups Brussels sprouts (halved)
• 1 large sweet potato (cubed)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)

Toppings

• 1/2 cup feta cheese (crumbled)
• 1/3 cup walnuts (toasted)
• 1/3 cup dried cranberries

Cranberry-Honey Glaze

• 1/4 cup honey
• 1/3 cup cranberries
• 1 tbsp balsamic vinegar or lemon juice
• 1–2 tbsp water

Instructions

1. Roast the Vegetables

1. Preheat oven to 220°C (425°F).
2. Chop all vegetables into similar-sized pieces.
3. Toss with olive oil, salt, pepper, garlic powder, and paprika.
4. Spread on a large baking tray in a single layer.
5. Roast for 30–40 minutes, flipping halfway, until golden and caramelized.

2. Make the Cranberry-Honey Glaze

1. In a small pan, combine honey, cranberries, and balsamic vinegar.
2. Simmer for 5–7 minutes until cranberries soften and sauce thickens.
3. Lightly mash some cranberries for a thicker glaze.

3. Assemble

1. Transfer roasted vegetables to a serving dish.
2. Drizzle warm cranberry-honey glaze over the top.
3. Sprinkle feta, walnuts, and dried cranberries.

Serving Ideas

• Holiday side dish 🎄
• Roasted chicken or turkey pairing
• Warm vegetarian bowl meal

Tip

Roast everything until you get dark golden edges—that caramelization is what gives this dish its deep sweet-savory flavor.