Print

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

Print Recipe

A colorful and flavorful roasted vegetable dish with a sweet and tangy cranberry-honey glaze, topped with crumbled feta and crunchy walnuts.

Ingredients

Scale
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 large carrots, peeled and sliced into 1/2-inch rounds
  • 1/2 lb Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss together the butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring once halfway through, until tender and caramelized.
  4. While the vegetables roast, make the glaze: In a small saucepan, combine the dried cranberries, honey, and water. Bring to a simmer over medium heat, then reduce heat and cook for 5 minutes, stirring occasionally, until the cranberries are plump and the mixture thickens slightly. Remove from heat.
  5. Transfer the roasted vegetables to a serving platter. Drizzle with the cranberry-honey glaze.
  6. Sprinkle with crumbled feta cheese and chopped walnuts. Serve warm.

Notes

For extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding. The glaze can be made ahead and reheated gently. This dish pairs well with roasted chicken or grilled fish.

Nutrition

Find it online: https://cheerychop.com/caramelized-butternut-squash-honey-glaze/