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

Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze is a delightful symphony of fall flavors, perfect for bringing warmth to your table. As the seasons shift and days grow shorter, this dish embodies the essence of autumn with its vibrant colors and comforting textures. Whether you’re hosting a festive family dinner, prepping for a holiday feast, or simply looking to elevate your weeknight meal, this recipe stands out as a star. The blend of caramelized vegetables, creamy feta, crunchy walnuts, and a drizzle of sweet-tart cranberry-honey glaze creates a nuanced flavor profile that’s as comforting as it is sophisticated.

Why you’ll love this dish

There are plenty of reasons to make this delicious roasted vegetable medley. First and foremost, it’s a feast for the eyes. Vibrant shades of orange, yellow, and green create an appealing presentation that’s bound to impress your guests or family. Apart from its captivating looks, the dish is packed with nutrients, making it a wholesome choice for a variety of diets.

"This dish has become my go-to for holiday gatherings! The flavors are amazing and so unique—everyone always asks for the recipe!"

Not only is it beautiful and nutritious, but it’s also versatile. You can serve it as a main course or as a hearty side. Plus, the step-by-step instructions and relatively short prep time mean that you can whip this up even on busy evenings. The combination of savory vegetables, tangy feta, and sweet glaze makes this dish a winner for all palates—especially kids who need some encouragement to eat their veggies!

Step-by-step overview

Creating Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze is a straightforward process that rewards you with incredible flavors. It involves roasting a colorful array of vegetables until caramelized and tender, tossing them with a delightful glaze, and finishing with crunchy walnuts and crumbled feta for that added depth. Perfectly suited for both novice cooks and seasoned chefs, this recipe requires minimal effort for maximum impact.

What you’ll need

Gathering the perfect ingredients is key to the success of any dish. For this recipe, you’ll need:

• 2 cups butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cubed
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika
• 150 g feta cheese, crumbled
• 1/2 cup walnuts, roughly chopped
• 1/2 cup cranberry sauce
• 2 tablespoons honey
• 1 tablespoon orange juice or water
• Fresh thyme or rosemary, chopped (optional)

Feel free to substitute the feta with a dairy-free cheese if you’re looking for a plant-based twist, or switch the walnuts for pecans for a different crunch.

Cooking method

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a spacious mixing bowl, combine the butternut squash, carrots, Brussels sprouts, and sweet potato. Drizzle with olive oil and season with salt, black pepper, and smoked paprika.
3. Spread the vegetables out on the prepared baking sheet, ensuring that the Brussels sprouts are cut side down for optimal caramelization.
4. Roast in the oven for 35–40 minutes, stirring once halfway through, until the veggies are caramelized and tender.
5. While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant.
6. In a small saucepan, warm the cranberry sauce, honey, and orange juice over low heat for about 3–4 minutes until blended.
7. Once the veggies are done roasting, transfer them to a serving platter. Sprinkle the crumbled feta and toasted walnuts on top, then drizzle with the warm cranberry-honey glaze. Garnish with fresh herbs if desired, and serve warm.

Best ways to enjoy it

This stunning dish can be enjoyed in multiple ways. It shines on its own as a hearty main, but pairing it with quinoa or wild rice makes for a complete meal. You can also serve it alongside roasted chicken or beef for a balanced feast. Try sprinkling some extra herbs on top for added freshness, or add a splash of balsamic glaze for additional tang!

Storage and reheating tips

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy, simply reheat them in the oven or microwave until warmed through. If you plan to keep leftovers longer, consider freezing them for up to 3 months. Just note that the texture of the vegetables may change slightly upon thawing.

Helpful cooking tips

To elevate your dish, consider using fresh herbs like thyme or rosemary, as they complement the roasted flavors beautifully. Always remember to keep an eye on the walnuts while toasting—they can burn quickly due to their high oil content. Lastly, for an even more flavorful glaze, opt for homemade cranberry sauce if time allows. It will add an extra touch that can make your dish feel gourmet!

Creative twists

While the original recipe is fantastic, there are plenty of ways to mix it up! You could swap out sweet potatoes for parsnips or add a dash of chili flakes to the glaze for some heat. For a fall-inspired touch, try including some diced apples or pears for a sweet contrast. You could even turn this into a savory salad by adding mixed greens or arugula when serving.

Your questions answered

How long does this recipe take to prep?

Typically, you’ll need about 15 minutes for prep and 35-40 minutes for roasting, so around an hour total.

Can I substitute the feta?

Absolutely! For a dairy-free option, use a plant-based cheese or nutritional yeast for a similar flavor profile.

Is this recipe suitable for meal prep?

Yes! This dish stores beautifully, making it a great option for meal prep. Just remember to store the glaze separately until you’re ready to serve.

Enjoy your foray into the world of caramelized vegetables with this easy, wholesome, and oh-so-delicious recipe!

Caramelized Butternut Squash Medley

A delightful symphony of fall flavors featuring caramelized vegetables, creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 cups butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cubed

Flavorings

• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika

Toppings

• 150 g feta cheese, crumbled Substitute with dairy-free cheese for a plant-based option.
• 1/2 cup walnuts, roughly chopped Can substitute with pecans.

Cranberry-Honey Glaze

• 1/2 cup cranberry sauce
• 2 tablespoons honey
• 1 tablespoon orange juice or water

Herbs (optional)

• Fresh thyme or rosemary, chopped For garnish and added flavor.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a spacious mixing bowl, combine the butternut squash, carrots, Brussels sprouts, and sweet potato.
3. Drizzle with olive oil and season with salt, black pepper, and smoked paprika.
4. Spread the vegetables out on the prepared baking sheet, ensuring that the Brussels sprouts are cut side down for optimal caramelization.

Roasting

1. Roast in the oven for 35–40 minutes, stirring once halfway through, until the veggies are caramelized and tender.

Toast Walnuts and Prepare Glaze

1. While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant.
2. In a small saucepan, warm the cranberry sauce, honey, and orange juice over low heat for about 3–4 minutes until blended.

Serving

1. Once the veggies are done roasting, transfer them to a serving platter.
2. Sprinkle the crumbled feta and toasted walnuts on top, then drizzle with the warm cranberry-honey glaze.
3. Garnish with fresh herbs if desired, and serve warm.

Notes

This dish can be enjoyed as a hearty main or a side. It's perfect for holiday gatherings and can be prepared in advance for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.