Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
Prep time: 25 minutes
Cook time: 40–45 minutes
Total time: About 1 hour 10 minutes
Servings: 6–8
This colorful roasted vegetable dish combines sweet caramelized butternut squash, tender carrots, crispy-edged Brussels sprouts, and roasted sweet potato with creamy feta, toasted walnuts, and a tangy cranberry-honey glaze. It’s hearty enough for a holiday centerpiece but easy enough for a weeknight side dish.
Ingredients
Roasted vegetables
- 3 cups (450 g) peeled butternut squash, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 large carrots, peeled and cut into thick diagonal slices
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
Cranberry-honey glaze
- ½ cup (120 g) cranberry sauce
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 tbsp olive oil
- ½ tsp Dijon mustard
- Pinch of salt
- Pinch of black pepper
To finish
- ¾ cup (75 g) crumbled feta cheese
- ½ cup (55 g) walnuts, roughly chopped
- ⅓ cup (40 g) dried cranberries
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves, optional
- Orange zest, optional
Instructions
1. Preheat the oven
Preheat the oven to 425°F (220°C).
Line two large baking sheets with parchment paper.
Using two pans is important. Crowding the vegetables causes them to steam rather than caramelize.
2. Prepare the vegetables
Place the butternut squash, sweet potatoes, carrots, and Brussels sprouts in a large bowl.
Drizzle with olive oil.
Add the salt, pepper, garlic powder, thyme, smoked paprika, and cinnamon.
Toss thoroughly until all the vegetables are evenly coated.
3. Arrange the vegetables
Spread the vegetables across the prepared baking sheets in a single layer.
Place the Brussels sprouts cut-side down whenever possible.
Leave space between the pieces.
This helps the cut surfaces become deeply browned and caramelized.
Roast the Vegetables
4. Begin roasting
Roast for 20 minutes.
Remove the pans from the oven and carefully turn the vegetables.
Rotate the baking sheets if your oven cooks unevenly.
5. Continue roasting
Return the vegetables to the oven and roast for another 15–20 minutes.
The vegetables should be:
- Tender in the center
- Deeply golden around the edges
- Caramelized rather than pale
- Slightly crisp on the Brussels sprouts
If you want extra browning, turn the oven to broil for the final 1–2 minutes, watching carefully.
Make the Cranberry-Honey Glaze
6. Combine the ingredients
While the vegetables roast, add the cranberry sauce, honey, balsamic vinegar, orange juice, orange zest, olive oil, Dijon mustard, salt, and pepper to a small saucepan.
7. Warm the glaze
Cook over medium-low heat for 3–5 minutes, stirring frequently.
The cranberry sauce should loosen into a glossy, pourable glaze.
If it’s too thick, add another tablespoon of orange juice.
If it’s too tart, add a little more honey.
Taste and adjust the seasoning.
Toast the Walnuts
8. Toast the nuts
Place the walnuts in a dry skillet over medium-low heat.
Toast for 3–5 minutes, stirring frequently, until fragrant.
Remove them from the heat immediately so they don’t burn.
You can also toast them on a small baking sheet in the oven for approximately 5 minutes.
Assemble the Dish
9. Transfer the vegetables
Once the vegetables are roasted, transfer them to a large serving platter or shallow serving bowl.
10. Add the glaze
Drizzle approximately half of the cranberry-honey glaze over the hot vegetables.
Gently toss.
Taste before adding more—you want the glaze to complement the caramelized vegetables rather than overpower them.
11. Add the toppings
Scatter the crumbled feta, toasted walnuts, and dried cranberries over the vegetables.
Finish with fresh parsley and thyme.
Add a little extra orange zest for brightness.
12. Finish with glaze
Drizzle the remaining cranberry-honey glaze over the top just before serving.
Serve warm.
Make It Extra Caramelized
For deeper roasted flavor:
- Don’t overcrowd the baking sheets.
- Cut the vegetables into similarly sized pieces.
- Make sure the vegetables are dry before seasoning.
- Place Brussels sprouts cut-side down.
- Use a fully preheated oven.
- Don’t add the glaze until after roasting.
The glaze contains sugar, so adding it before roasting can cause the vegetables to burn before they’re tender.
Add Balsamic Flavor
For a deeper, more savory glaze, increase the balsamic vinegar to 1½ tablespoons.
You can also finish the roasted vegetables with a tiny splash of balsamic vinegar immediately before serving.
Make It More Festive
Add:
- Pomegranate arils
- Fresh rosemary
- Toasted pecans
- Crumbled goat cheese
- Fresh orange segments
Pomegranate and orange provide a particularly beautiful contrast to the warm roasted vegetables.
Make It Vegan
Replace the honey with maple syrup and the feta with a plant-based feta alternative.
The cranberry-maple glaze works beautifully with the sweet roasted vegetables.
Make-Ahead Instructions
The vegetables can be chopped and seasoned several hours ahead.
Keep them covered in the refrigerator until you’re ready to roast.
The cranberry glaze can be made up to 3 days ahead and refrigerated.
Warm it gently before serving.
For the best texture, toast the walnuts and add the feta, cranberries, and herbs just before serving.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 400°F (200°C) oven or air fryer for the best texture.
The vegetables are also delicious cold or at room temperature over:
- Mixed greens
- Quinoa
- Farro
- Brown rice
- Couscous
Serving Suggestions
This roasted vegetable dish pairs especially well with:
- Roast turkey
- Roast chicken
- Baked ham
- Pork tenderloin
- Grilled salmon
- Herb-roasted chicken
For a vegetarian meal, serve it over quinoa or farro with extra feta and toasted walnuts.
Best Finish
For the most impressive presentation, spread the caramelized vegetables across a large platter, drizzle with the glossy cranberry-orange-honey glaze, then scatter over creamy feta, toasted walnuts, dried cranberries, and fresh herbs. The combination of sweet, tangy, salty, creamy, and crunchy makes this a standout holiday side dish.
