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

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

Preheat & Prep

• Preheat oven to 220°C (425°F).
• Line a large baking sheet with parchment paper.

Roast the Vegetables

1. In a large bowl, toss squash, Brussels sprouts, sweet potato, and carrots with olive oil, salt, pepper, thyme, and smoked paprika.
2. Spread in a single layer (very important for caramelization).
3. Roast for 25–35 minutes, stirring once halfway through.
4. Vegetables should be golden, tender inside, and caramelized on edges.

Make the Cranberry-Honey Glaze

While vegetables roast:

1. In a small saucepan over low heat, combine honey, balsamic vinegar, orange juice, olive oil, garlic, and salt.
2. Simmer gently for 2–3 minutes until slightly thickened.
3. Stir in dried cranberries and remove from heat.
4. Let sit so cranberries soften and plump.

Assemble

1. Transfer roasted vegetables to a serving dish.
2. Spoon warm glaze evenly over vegetables.
3. Sprinkle with feta and toasted walnuts.
4. 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