Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
with Feta, Walnuts & Cranberry-Honey Glaze
A beautiful roasted vegetable dish that’s sweet, savory, tangy, and perfect for holidays or hearty weeknight dinners.
🛒 Ingredients (Serves 6)
🥕 Vegetables
3 cups butternut squash, peeled & cubed (about 1 small squash)
2 cups Brussels sprouts, halved
2 cups sweet potato, cubed
1½ cups carrots, sliced on the diagonal
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme (or rosemary)
½ tsp smoked paprika (optional)
🍯 Cranberry-Honey Glaze
¼ cup dried cranberries
3 tbsp honey
2 tbsp balsamic vinegar
1 tbsp fresh orange juice (optional but recommended)
1 tbsp olive oil
1 small clove garlic, minced
Pinch of salt
🧀 Toppings
½ cup feta cheese, crumbled
½ cup walnuts, toasted & roughly chopped
1 tbsp fresh parsley (optional)
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 220°C (425°F).
Line a large baking sheet with parchment paper.
2️⃣ Roast the Vegetables
In a large bowl, toss squash, Brussels sprouts, sweet potato, and carrots with olive oil, salt, pepper, thyme, and smoked paprika.
Spread in a single layer (very important for caramelization).
Roast for 25–35 minutes, stirring once halfway through.
Vegetables should be golden, tender inside, and caramelized on edges.
🔥 Tip: If they aren’t browning, roast 5 extra minutes uncovered.
3️⃣ Make the Cranberry-Honey Glaze
While vegetables roast:
In a small saucepan over low heat, combine honey, balsamic vinegar, orange juice, olive oil, garlic, and salt.
Simmer gently for 2–3 minutes until slightly thickened.
Stir in dried cranberries and remove from heat.
Let sit so cranberries soften and plump.
4️⃣ Assemble
Transfer roasted vegetables to a serving dish.
Spoon warm glaze evenly over vegetables.
Sprinkle with feta and toasted walnuts.
Garnish with fresh parsley if desired.
Serve warm.
❓ Q & A
❓ How do I get deeper caramelization?
Don’t overcrowd the pan.
Use high heat (220°C / 425°F).
Place cut sides of Brussels sprouts face down.
Use a metal sheet pan (not glass).
❓ Can I make this ahead?
Yes.
Roast vegetables earlier in the day.
Reheat at 190°C (375°F) for 10–12 minutes.
Add feta and walnuts just before serving.
❓ Can I make it vegan?
Replace:
Honey → maple syrup
Feta → vegan feta or omit entirely
❓ Can I add protein?
Great additions:
Roasted chickpeas
Grilled chicken
Quinoa mixed in
Sliced sausage
❓ How do I store leftovers?
Refrigerate up to 4 days.
Reheat in oven or air fryer for best texture.
Avoid microwaving if you want to keep crisp edges.
🌟 Flavor Variations
Add cinnamon + nutmeg for a holiday twist
Add pomegranate seeds for brightness
Use goat cheese instead of feta
Add red onion wedges for extra sweetness
