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

• Prep Time: 25 minutes

• Cook Time: 35-40 minutes

• Total Time: About 1 hour

• Skill Level: Easy

• Yield: Serves 4 as a main, 6 as a side

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Ingredients

For the Roasted Vegetables:

• 1 medium butternut squash (about 1.5 lbs), peeled and cubed into 1-inch pieces

• 2 medium sweet potatoes (about 1 lb), scrubbed and cubed into 1-inch pieces

• 3 large carrots, peeled and cut into ½-inch thick coins

• 1 lb Brussels sprouts, trimmed and halved

• 3 tablespoons extra‑virgin olive oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

For the Cranberry‑Honey Glaze:

• ⅓ cup pure honey

• ¼ cup dried cranberries, finely chopped

• 2 tablespoons apple cider vinegar

• 1 tablespoon fresh orange juice

• 1 teaspoon Dijon mustard

• Pinch of salt

For Assembly:

• ⅔ cup crumbled feta cheese (about 3 oz)

• ½ cup walnuts, roughly chopped and toasted

• Fresh thyme or parsley, for garnish (optional)

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Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 425°F (220°C). Line two large, rimmed baking sheets with parchment paper for easy cleanup.

Place the cubed butternut squash, sweet potato, carrots, and halved Brussels sprouts in a large mixing bowl. Drizzle with the olive oil, then sprinkle with salt, pepper, and thyme. Use your hands or a large spoon to toss everything thoroughly, ensuring every piece is evenly coated with oil and seasoning.

Step 2: Roast to Caramelized Perfection

Divide the vegetables evenly between the two prepared baking sheets, spreading them out in a single layer. This ensures they roast instead of steam, which is key for achieving caramelization.

Place both sheets in the preheated oven. Roast for 20 minutes, then carefully remove the trays. Use a spatula to flip and stir the vegetables. Return them to the oven, swapping the trays’ positions for even cooking. Roast for another 15-20 minutes, or until the vegetables are fork‑tender and have deep, golden‑brown, caramelized edges. The total roasting time is 35-40 minutes.

Step 3: Make the Glaze

While the vegetables roast, prepare the glaze. In a small saucepan, combine the honey, chopped dried cranberries, apple cider vinegar, orange juice, Dijon mustard, and a pinch of salt. Warm over medium‑low heat, stirring frequently, until the mixture is smooth, the cranberries have softened slightly, and the glaze has thickened just enough to coat the back of a spoon (about 4-5 minutes). Remove from heat and set aside. It will continue to thicken as it cools.

Step 4: Toast the Walnuts

Place the chopped walnuts in a small, dry skillet over medium heat. Toast, stirring frequently, for 3-5 minutes until they become fragrant and take on a light golden color. Watch them closely, as they can burn quickly. Transfer to a plate to cool.

Step 5: Assemble the Dish

Once the vegetables are out of the oven, transfer them to a large, shallow serving bowl or platter. Drizzle about two‑thirds of the warm cranberry‑honey glaze over the hot vegetables and toss gently to combine. The heat will help the glaze cling beautifully to every nook and cranny.

Top the glazed vegetables with the crumbled feta cheese and toasted walnuts. Drizzle with the remaining glaze for an extra pop of flavor and visual appeal. Garnish with fresh herbs if desired.

Step 6: Serve

Serve the dish immediately while the vegetables are still warm and the feta is slightly softened. It pairs wonderfully with a simple green salad, crusty bread, or a portion of quinoa or farro for a more complete meal.

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Nutritional Information (Per serving, based on 4 main-dish servings)

• Calories: ~520 kcal

• Total Fat: 25g

  • Saturated Fat: 6g

• Cholesterol: 25mg

• Sodium: 860mg

• Total Carbohydrates: 68g

  • Dietary Fiber: 12g

  • Sugars: 35g (includes natural sugars from vegetables and honey)

• Protein: 12g

• Vitamin A: 670% DV

• Vitamin C: 160% DV

• Calcium: 25% DV

• Iron: 20% DV

Note: Nutritional values are estimates calculated using a database and may vary based on specific ingredients and portion sizes. This dish is an excellent source of Vitamins A & C, fiber, and antioxidants.

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Chef’s Notes & Tips:

• Cut Evenly: Try to cut all vegetables to a similar size for even cooking.

• Make it Vegan: Substitute maple syrup for the honey and use a vegan “feta” alternative or omit the cheese entirely.

• Add Protein: For a heartier main, add a can of drained chickpeas to the roasting pan for the last 15 minutes of cooking, or serve with grilled chicken or pork chops.

• Make Ahead: You can chop the vegetables and make the glaze up to a day in advance. Store separately in the refrigerator. Roast the vegetables just before serving for the best texture.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.