Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

with Feta, Walnuts & Cranberry-Honey Glaze

📝 Serves

6 as a side | 4 as a main

🛒 Ingredients

🥕 Roasted Vegetables

• 2 cups butternut squash, peeled & cubed (1-inch pieces)

• 2 medium sweet potatoes, peeled & cubed

• 2 cups Brussels sprouts, trimmed & halved

• 2 large carrots, sliced diagonally

• 3 tbsp olive oil

• 1½ tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried thyme

• ½ tsp smoked paprika

• 1 tbsp maple syrup (for extra caramelization)

🍯 Cranberry-Honey Glaze

• ½ cup fresh or frozen cranberries

• 2 tbsp honey

• 1 tbsp maple syrup

• 1 tbsp balsamic vinegar

• 2 tbsp orange juice (fresh preferred)

• Pinch salt

• 1 tbsp water (if needed for thinning)

🧀 Toppings

• ½ cup crumbled feta cheese

• ½ cup walnuts, roughly chopped

• ¼ cup dried cranberries (optional for extra texture)

• 1 tbsp fresh parsley or thyme (optional garnish)

👩‍🍳 Step-by-Step Instructions

🔥 Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).
   Line a large baking sheet with parchment paper.

2. In a large bowl, combine:

   • Butternut squash

   • Sweet potatoes

   • Brussels sprouts

   • Carrots

3. Drizzle with olive oil and maple syrup.
   Sprinkle salt, pepper, garlic powder, thyme, and smoked paprika.

4. Toss thoroughly to coat evenly.

5. Spread vegetables in a single layer (very important for caramelization).

6. Roast 25–35 minutes, flipping halfway through, until:

   • Edges are browned

   • Brussels sprouts are crispy

   • Vegetables are fork-tender

✨ Tip: If you want deeper caramelization, broil for the last 2–3 minutes.

🍒 Step 2: Make the Cranberry-Honey Glaze

While vegetables roast:

1. In a small saucepan over medium heat, combine:

   • Cranberries

   • Honey

   • Maple syrup

   • Balsamic vinegar

   • Orange juice

   • Pinch of salt

2. Simmer 5–8 minutes, stirring occasionally.

3. Cranberries will burst and mixture will thicken.

4. If too thick, add 1 tbsp water.

5. Remove from heat once glossy and syrupy.

The glaze should be sweet, slightly tangy, and lightly thickened.

🥗 Step 3: Assemble the Dish

1. Transfer roasted vegetables to a serving platter.

2. Drizzle warm cranberry-honey glaze evenly over top.

3. Sprinkle with:

   • Crumbled feta

   • Toasted walnuts

   • Optional dried cranberries

   • Fresh herbs

🌟 Flavor Notes

• Sweet from roasted roots + honey

• Tangy from cranberries & balsamic

• Salty creaminess from feta

• Crunch from walnuts

It hits every flavor and texture category.

🥂 Serving Suggestions

• Serve alongside roast chicken or turkey

• Add quinoa to turn into a full vegetarian meal

• Top with arugula for a warm salad version

• Pair with wild rice for holiday dinners

🧊 Storage & Reheating

• Store in airtight container up to 4 days.

• Reheat at 375°F (190°C) for 10–12 minutes.

• Add feta and walnuts fresh after reheating for best texture.

🔥 Optional Variations

• Make it vegan → omit feta or use vegan feta

• Add goat cheese instead of feta

• Add pecans instead of walnuts

• Add red onion wedges before roasting

• Add a pinch of cinnamon for fall warmth