🥕 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
A colorful, cozy roasted vegetable side with sweet caramelized edges, salty feta, crunchy walnuts, dried cranberries, and a delicious cranberry-honey glaze.
Ingredients
For the roasted vegetables
2 cups butternut squash, peeled and cubed
1 cup carrots, sliced
2 cups Brussels sprouts, halved
1 large sweet potato, peeled and cubed
2 tbsp olive oil
1 tbsp maple syrup or honey
1 tsp smoked paprika
½ tsp cinnamon
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the toppings
½ cup crumbled feta cheese
⅓ cup walnuts, roughly chopped
⅓ cup dried cranberries
2 tbsp fresh parsley, chopped, optional
Cranberry-Honey Glaze
½ cup cranberry juice
2 tbsp honey
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Pinch of salt
Instructions
Preheat the oven: Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Season the vegetables: Add butternut squash, carrots, Brussels sprouts, and sweet potato to a large bowl. Drizzle with olive oil and maple syrup or honey. Sprinkle with smoked paprika, cinnamon, garlic powder, salt, and pepper. Toss thoroughly until everything is coated.
Roast: Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding so they caramelize instead of steaming.
First roast: Roast for 20 minutes, then stir or flip the vegetables.
Continue roasting: Roast another 15–20 minutes, until the vegetables are tender and the edges are deeply caramelized.
Make the glaze: While the vegetables roast, combine cranberry juice, honey, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat. Cook for 5–8 minutes, stirring occasionally, until slightly thickened. It will continue to thicken as it cools.
Finish: Transfer the roasted vegetables to a serving dish. Drizzle with the cranberry-honey glaze.
Add toppings: Sprinkle generously with feta, walnuts, dried cranberries, and fresh parsley.
Serve: Serve warm with extra glaze on the side.
⭐ Tip
For extra caramelization, place the vegetables under the broiler for 1–2 minutes at the end, watching closely so the glaze doesn’t burn.
Serves: 6
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 55 minutes
