A beautiful roasted vegetable dish with caramelized edges, creamy feta, crunchy walnuts, dried cranberries, and a sweet-tangy honey glaze. Perfect for a holiday table or cozy family dinner.
Ingredients
For the Roasted Vegetables
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 large carrots, sliced diagonally
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Cranberry-Honey Glaze
- 3 tbsp honey
- 2 tbsp dried cranberries, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp cinnamon
- Pinch of salt
For Topping
- ½ cup crumbled feta cheese
- ⅓ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
- 1–2 tbsp fresh parsley or thyme
- Optional: 1 tsp lemon zest
Instructions
1. Prepare the vegetables
Preheat your oven to 425°F (220°C).
Peel and cube the butternut squash and sweet potatoes. Trim the Brussels sprouts and cut them in half. Slice the carrots into similar-sized pieces.
Try to keep the vegetables relatively similar in size so they roast evenly.
2. Season
Place all the vegetables in a large bowl.
Add olive oil, garlic powder, thyme, cinnamon, smoked paprika, salt, and black pepper. Toss thoroughly until every piece is coated.
3. Arrange on the baking sheet
Spread the vegetables over a large baking sheet in one even layer.
Don’t overcrowd the pan. If necessary, use two baking sheets.
4. Start roasting
Roast for 20 minutes.
Remove the pan and toss the vegetables so they brown evenly.
5. Make the glaze
While the vegetables roast, whisk together:
- Honey
- Chopped dried cranberries
- Lemon juice
- Olive oil
- Dijon mustard
- Cinnamon
- Pinch of salt
Set aside.
6. Add the glaze
After the first 20 minutes, drizzle the cranberry-honey glaze over the vegetables.
Toss gently to coat.
7. Finish roasting
Return the pan to the oven and roast for another 12–18 minutes, until the vegetables are tender and caramelized around the edges.
Watch carefully toward the end because honey can brown quickly.
8. Add toppings
Transfer the hot roasted vegetables to a serving platter.
Scatter the feta, walnuts, and remaining dried cranberries over the top.
Finish with fresh parsley or thyme and optional lemon zest.
9. Serve
Serve warm as a colorful side dish with roasted chicken, turkey, fish, or your favorite vegetarian main course.
Tips for Perfect Caramelization
- Dry the vegetables well before seasoning.
- Don’t overcrowd the baking sheet.
- Cut the sweet potato and squash into similar-sized cubes.
- Place Brussels sprouts cut-side down for beautifully browned edges.
- Add the honey glaze toward the end to prevent burning.
- Toast the walnuts separately for a few minutes if you want extra crunch.
Easy Variations
Maple version: Replace honey with maple syrup.
Goat cheese version: Use soft goat cheese instead of feta.
Pecan version: Replace walnuts with pecans.
Spicy version: Add a pinch of chili flakes to the glaze.
Orange-cranberry: Replace the lemon juice with fresh orange juice and add a little orange zest.
Recipe Q&A
Q: Can I prepare the vegetables ahead of time?
Yes. Peel and chop the vegetables up to a day ahead and refrigerate them in an airtight container.
Q: Can I use frozen butternut squash?
Yes, although fresh squash generally caramelizes better. Roast frozen squash without thawing and allow additional cooking time if needed.
Q: Can I make this without feta?
Absolutely. The dish is delicious with or without cheese.
Q: Can I use maple syrup instead of honey?
Yes. Maple syrup is an excellent substitute.
Q: Can I make it nut-free?
Yes. Simply omit the walnuts or replace them with pumpkin seeds or sunflower seeds.
Q: How do I store leftovers?
Refrigerate in an airtight container for 3–4 days.
Q: What’s the best way to reheat it?
Reheat in a 400°F (200°C) oven for 8–12 minutes to help the vegetables crisp again.
⏱️ Quick Recipe
Prep: 20 minutes
Roast: 35–40 minutes
Total: About 1 hour
Servings: 6
Sweet potato + butternut squash + Brussels sprouts + carrots + feta + walnuts + cranberries + honey glaze = a gorgeous caramelized veggie feast!