Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
with Feta, Walnuts & Cranberry-Honey Glaze
Ingredients
Roasted Vegetables:
2 cups butternut squash, cubed
1 cup carrots, sliced
2 cups Brussels sprouts, halved
1 large sweet potato, cubed
2 tbsp olive oil
1 tbsp maple syrup or honey
1 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp garlic powder
Salt & black pepper, to taste
Toppings:
1/2 cup crumbled feta cheese
1/2 cup walnuts, toasted
1/3 cup dried cranberries
Fresh parsley or thyme (optional, for garnish)
Cranberry-Honey Glaze:
1/3 cup cranberry juice (or orange juice for a twist)
2 tbsp honey
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
Instructions
- Roast the vegetables
Preheat oven to 200°C (400°F)
In a large bowl, toss:
Butternut squash, carrots, Brussels sprouts, sweet potato
Olive oil, maple syrup/honey
Smoked paprika, cinnamon, garlic powder, salt & pepper
Spread evenly on a baking sheet (don’t overcrowd)
Roast for 30–35 minutes, stirring halfway, until tender and caramelized - Make the glaze
In a small saucepan, combine:
Cranberry juice
Honey
Balsamic vinegar
Dijon mustard
Simmer over medium heat for 5–8 minutes until slightly thickened - Toast the walnuts
In a dry pan, toast walnuts for 3–5 minutes until fragrant - Assemble
Transfer roasted veggies to a serving dish
Drizzle with warm cranberry-honey glaze
Sprinkle with:
Feta cheese
Toasted walnuts
Dried cranberries - Garnish & serve
Add fresh herbs if desired
Serve warm
Tips:
For extra caramelization → roast on parchment or a hot tray
Add a squeeze of lemon for brightness
Swap feta with goat cheese for a creamier taste
Add chickpeas for extra protein