Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze
A roasted vegetable medley with a sweet-tart cranberry honey glaze, topped with feta and pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 3 carrots, chopped
- 2 cups broccoli florets
- 2 Yukon gold potatoes, cubed
- 1/4 cup olive oil
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1/4 cup pecans, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss squash, carrots, broccoli, and potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway.
- In a small saucepan, combine cranberries and honey. Warm over low heat until cranberries soften.
- Drizzle glaze over roasted vegetables, then top with pecans and feta. Serve warm.
Notes
For extra crunch, add pecans after roasting.
Nutrition
- Calories: 380
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 8g