Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
What You Need
For the Roasted Vegetables
4 cups (600 g) butternut squash, peeled and cubed
3 large carrots, peeled and sliced diagonally
1 lb (450 g) Brussels sprouts, halved
2 medium sweet potatoes, peeled and cubed
3 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp ground cinnamon
Salt & freshly ground black pepper
For the Cranberry-Honey Glaze
1/2 cup (120 g) whole berry cranberry sauce
3 tbsp honey
1 tbsp fresh orange juice
1 tsp orange zest
1 tbsp unsalted butter
1 tsp Dijon mustard
Pinch of flaky sea salt
For the Toppings
7 oz (200 g) feta cheese, crumbled
3/4 cup (75 g) toasted walnuts, roughly chopped
2 tbsp roasted pumpkin seeds
2 tbsp chopped fresh parsley
Optional Toppings
Fresh thyme sprigs
Dried cranberries
Extra orange zest
Freshly cracked black pepper
Extra honey drizzle
Microgreens
How to make it
Preheat the oven to 425°F (220°C). Line a large baking tray with parchment paper.
In a large bowl, combine the butternut squash, carrots, Brussels sprouts, and sweet potatoes.
Drizzle with the olive oil and season with the garlic powder, smoked paprika, thyme, cinnamon, salt, and black pepper. Toss until evenly coated.
Spread the vegetables in a single layer on the prepared baking tray.
Roast for 35–40 minutes, turning halfway through, until the vegetables are caramelized, tender, and golden around the edges.
While the vegetables roast, combine the cranberry sauce, honey, orange juice, orange zest, butter, Dijon mustard, and flaky sea salt in a small saucepan.
Warm over medium-low heat for 3–4 minutes, stirring until smooth and glossy.
Transfer the roasted vegetables to a large serving platter.
Drizzle the warm cranberry-honey glaze evenly over the vegetables.
Sprinkle with the crumbled feta, toasted walnuts, pumpkin seeds, and chopped parsley.
Garnish with fresh thyme, dried cranberries, orange zest, freshly cracked black pepper, microgreens, and an extra drizzle of honey if desired.
Serve immediately as a colorful holiday side dish or a hearty vegetarian main course.
Nutritional Info (per serving, serves 6)
Calories: 392
Protein: 10 g
Carbohydrates: 43 g
Fat: 22 g
Fiber: 8 g
Sugar: 19 g
Sodium: 386 mg