With Feta, Pecans & Cranberry-Honey Glaze

A beautiful sweet-and-savory roasted vegetable side dish with caramelized edges, creamy feta, crunchy pecans, and a tangy cranberry-honey glaze. Perfect for Thanksgiving, Christmas, holiday dinners, or a cozy family meal.

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: ~1 hour

Ingredients

Roasted Vegetables

2 cups (250 g) butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into thick slices
3 cups (300 g) Brussels sprouts, trimmed and halved
2½ tbsp olive oil
1½ tbsp honey or maple syrup
1 tsp garlic powder
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

Cranberry-Honey Glaze

½ cup (80 g) dried cranberries
3 tbsp honey
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
¼ tsp cinnamon
Pinch of salt

For Finishing

¾ cup (110 g) crumbled feta cheese
½ cup (55 g) pecans, roughly chopped
2 tbsp fresh parsley, chopped
1–2 sprigs fresh rosemary, optional
Extra dried cranberries, optional

Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C).

Line a large rimmed baking sheet with parchment paper.

2. Prepare the vegetables

Cut the butternut squash, sweet potatoes, carrots, and Brussels sprouts into similarly sized pieces.

Pat the vegetables dry if they are wet—this helps them roast instead of steam.

3. Make the seasoning

In a large bowl, whisk together:

Olive oil
Honey or maple syrup
Garlic powder
Thyme
Rosemary
Smoked paprika
Salt
Black pepper

Add the vegetables and toss until evenly coated.

4. Arrange on the baking sheet

Spread the vegetables across the baking sheet in one layer.

Leave some space between the pieces. If the pan is crowded, use two baking sheets.

5. Roast

Roast for 20 minutes.

Remove the pan and toss the vegetables.

Return to the oven and roast for another 15–20 minutes, until the vegetables are tender and caramelized around the edges.

6. Make the cranberry-honey glaze

While the vegetables roast, add the following to a small saucepan:

Dried cranberries
Honey
Orange juice
Lemon juice
Olive oil
Dijon mustard
Cinnamon
Salt

Warm over medium-low heat for 3–5 minutes, stirring occasionally.

The cranberries should soften and the mixture should become glossy.

7. Add the glaze

When the vegetables are beautifully browned, transfer them to a large serving bowl.

Drizzle with the cranberry-honey glaze.

Toss gently to coat.

8. Add the toppings

Scatter the crumbled feta and chopped pecans over the top.

Finish with fresh parsley and a few extra cranberries.

Serve warm.

For Extra-Caramelized Vegetables

For deeper browning:

Don’t overcrowd the pan.
Cut vegetables into similar-sized pieces.
Roast at 425°F (220°C).
Don’t constantly stir them—allow them to brown against the pan.
Add the glaze near the end rather than roasting the vegetables in lots of glaze.

Air Fryer Method

For smaller batches:

Toss the vegetables with the oil and seasonings.
Air fry at 380°F (193°C) for about 15–20 minutes.
Shake the basket every 5–7 minutes.
Cook until tender and browned.
Toss with the cranberry-honey glaze.
Finish with feta and pecans.

Nut & Allergy Information

Contains: pecans and dairy from feta.

Nut-free

Replace pecans with pumpkin seeds or sunflower seeds.

Dairy-free

Omit feta or use a dairy-free feta alternative.

Gluten-free

The basic recipe is naturally gluten-free. Check Dijon mustard and packaged dried cranberries for cross-contact information.

Vegan

Use maple syrup instead of honey and omit or replace the feta with a plant-based alternative.

For serious allergies, always check packaged ingredients and labels carefully.

Helpful Tips

Butternut squash: Pre-cut squash saves preparation time.
Brussels sprouts: Place them cut-side down for especially browned edges.
Pecans: Toast them separately for 3–5 minutes for extra flavor, then add just before serving.
Feta: Add after roasting so it stays creamy rather than melting completely.
Glaze: Taste before adding it; adjust with extra lemon juice if you prefer more tanginess.

Easy Variations

Orange-Rosemary

Add 1 tsp orange zest and extra fresh rosemary.

Maple Pecan

Replace honey with maple syrup and add a pinch of cinnamon.

Extra Cheesy

Add Parmesan along with the feta.

Sweet & Spicy

Add a small pinch of red pepper flakes to the glaze.

Autumn Version

Add diced apple during the final 10 minutes of roasting.

Recipe Q&A

Can I prepare this ahead of time?

Yes. Roast the vegetables earlier in the day and refrigerate them. Reheat at 375°F (190°C) until hot, then add the glaze, feta, and pecans.

Can I use frozen vegetables?

Yes, although fresh vegetables generally caramelize better. Don’t thaw frozen vegetables first; roast them directly and allow extra cooking time if needed.

Can I use maple syrup instead of honey?

Absolutely. Maple syrup pairs especially well with squash, sweet potato, pecans, and cranberries.

Can I use fresh cranberries?

Yes, but they are much more tart than dried cranberries. You may need additional sweetener.

Why are my vegetables not caramelizing?

The pan may be overcrowded or the vegetables may contain excess moisture. Spread them into a single layer with plenty of space.

Can I make this without feta?

Yes. The dish is still flavorful without it, or you can substitute goat cheese.

How long do leftovers last?

Store in an airtight container in the refrigerator for 3–4 days.

Can I freeze it?

You can freeze the roasted vegetables, but the texture of Brussels sprouts and squash may soften after thawing. Add fresh feta, pecans, and glaze after reheating.

Approximate Nutrition

Per serving, assuming 8 servings:

Calories: ~300 kcal
Protein: ~6 g
Carbohydrates: ~43 g
Fat: ~13 g
Fiber: ~7 g

Nutrition is approximate and depends on the amount of glaze, feta, and pecans used.

Social Media Caption

CARAMELIZED HARVEST ROASTED VEGETABLES! 🍂

Butternut squash + sweet potato + carrots + Brussels sprouts roasted until beautifully caramelized, then finished with feta, crunchy pecans, and a cranberry-honey glaze!

Sweet, savory, colorful, and absolutely perfect for a holiday table!

Save this recipe for your next family dinner!