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Caramelized Brussels Sprouts and Vegetable Medley

A vibrant platter of caramelized vegetables drizzled with a sweet-tart cranberry-honey glaze, topped with feta and walnuts, perfect for festive gatherings or comforting weeknight dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 400 g Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • 2 medium carrots, sliced
  • 2 medium beets, peeled and cubed
Seasonings and Oils
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme or rosemary
Cranberry-Honey Glaze
  • 1/4 cup dried cranberries
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water
Toppings
  • 100 g feta cheese, crumbled
  • 1/3 cup walnuts, roughly chopped
  • Fresh parsley or thyme, chopped (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F / 220°C.
  2. In a large bowl, mix together Brussels sprouts, sweet potato, butternut squash, carrots, and beets. Drizzle with olive oil, salt, pepper, smoked paprika, and dried herbs. Toss to coat evenly.
Cooking
  1. Spread the vegetable mixture on a parchment-lined baking sheet in a single layer. Roast for 35–40 minutes, flipping halfway through, until tender and caramelized.
  2. While the veggies roast, combine cranberries, honey, balsamic vinegar, Dijon mustard, and water in a small saucepan. Simmer on low for 5–7 minutes until the cranberries soften and the glaze thickens slightly.
Serving
  1. Remove the roasted vegetables from the oven, transfer them to a serving dish, and drizzle the warm cranberry-honey glaze over them. Toss gently.
  2. Top with crumbled feta, toasted walnuts, and fresh herbs if desired.
  3. Serve warm as a festive side or a hearty vegetarian main.

Notes

Store leftovers in an airtight container in the refrigerator for about 3–4 days. For longer storage, freeze cooked vegetables after cooling to last about a month. Reheat in the oven at 350°F (175°C).