Roasted Vegetables

3 cups butternut squash, peeled and cut into 1-inch cubes

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 cups Brussels sprouts, trimmed and halved

2 large carrots, sliced diagonally

1 small red onion, cut into wedges

3 tablespoons extra virgin olive oil

1 tablespoon honey

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

Cranberry-Honey Glaze

¾ cup fresh or frozen cranberries

3 tablespoons honey

2 tablespoons pure maple syrup

2 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

¼ teaspoon ground cinnamon

Pinch of sea salt

Toppings

¾ cup crumbled feta cheese

½ cup toasted walnuts, roughly chopped

¼ cup dried cranberries

2 tablespoons pumpkin seeds

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves

Garnish

Extra feta

Toasted walnuts

Fresh thyme and parsley

Orange zest

Freshly cracked black pepper

Flaky sea salt

Light drizzle of honey

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

Season the vegetables: Add the butternut squash, sweet potatoes, carrots, Brussels sprouts, and red onion to a large bowl. Drizzle with olive oil and honey. Add thyme, rosemary, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.

Spread the vegetables across the baking sheet in a single layer, leaving enough space between the pieces for proper caramelization.

Roast: Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender, golden, and caramelized around the edges.

Make the cranberry-honey glaze: While the vegetables roast, combine cranberries, honey, maple syrup, orange juice, balsamic vinegar, Dijon mustard, cinnamon, and salt in a small saucepan.

Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until the cranberries soften and begin to burst and the glaze becomes glossy. Lightly mash some of the cranberries while leaving a few whole.

Toast the walnuts: Place the walnuts in a dry skillet over medium heat and toast for 3–4 minutes, stirring frequently until fragrant. Remove from the heat and let cool.

Glaze the vegetables: Remove the roasted vegetables from the oven and drizzle about half of the cranberry-honey glaze over them. Toss gently to coat.

Return the vegetables to the oven and roast for another 4–5 minutes, allowing the glaze to caramelize and cling to the vegetables.

Assemble: Transfer the caramelized vegetables to a large serving platter.

Sprinkle generously with crumbled feta, toasted walnuts, dried cranberries, pumpkin seeds, fresh parsley, and thyme.

Spoon the remaining cranberry-honey glaze over the vegetables, feta, and walnuts.

Finish: Garnish with extra feta, toasted walnuts, fresh thyme, parsley, orange zest, flaky sea salt, and freshly
acked black pepper.

This colorful dish makes a beautiful festive side for roasted chicken, turkey, or salmon, or can be served as a satisfying vegetarian main course.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 375 kcal | Servings: 6 servings