Caramelized Brussels Sprouts

by

Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley

With Feta, Walnuts & Cranberry-Honey Glaze

Servings: 6
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour

Ingredients

For the Roasted Vegetable Medley

  • 1 cup Brussels sprouts, halved
  • 1 cup sweet potato, peeled and diced
  • 1 cup butternut squash, diced
  • 1 cup carrots, sliced
  • 1 cup beets, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt
  • ¼ tsp black pepper

For the Cranberry-Honey Glaze

  • ½ cup dried cranberries
  • 3 tbsp honey
  • 2 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp Dijon mustard
  • Pinch of salt

For Finishing

  • ½ cup crumbled feta cheese
  • ⅓ cup walnuts, roughly chopped
  • 2 tbsp fresh parsley, chopped
  • Optional: 1 tsp orange zest

Instructions

1. Prepare the vegetables

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

Place the Brussels sprouts, sweet potato, butternut squash, carrots, and beets in a large bowl. Add olive oil, garlic powder, thyme, rosemary, salt, and black pepper. Toss thoroughly until everything is evenly coated.

2. Roast

Spread the vegetables in a single layer, leaving a little space between them.

Roast for 25 minutes, then stir or flip the vegetables.

Continue roasting for another 10–20 minutes, until the vegetables are tender and caramelized around the edges.

3. Make the glaze

While the vegetables roast, combine the dried cranberries, honey, orange juice, balsamic vinegar, olive oil, Dijon mustard, and a pinch of salt in a small saucepan.

Bring to a gentle simmer over medium-low heat for 3–5 minutes, stirring occasionally, until slightly thickened and glossy.

4. Glaze the vegetables

Remove the roasted vegetables from the oven. Drizzle the cranberry-honey glaze over them and gently toss to coat.

Return the pan to the oven for 3–5 minutes to allow the glaze to caramelize slightly.

5. Finish and serve

Transfer the vegetables to a serving platter. Sprinkle generously with crumbled feta, chopped walnuts, and fresh parsley.

Add a little orange zest if desired.

Serve warm as a colorful side dish for roasted chicken, turkey, pork, or a holiday dinner.

Recipe Tips

  • Cut the vegetables into similarly sized pieces so they cook evenly.
  • Keep the vegetables spread out rather than crowded; this helps them caramelize instead of steam.
  • For extra crunch, toast the walnuts in a dry skillet for 3–4 minutes before adding them.
  • For a stronger savory flavor, add a small pinch of red pepper flakes to the glaze.
  • The beets will naturally tint some of the other vegetables pink, so roast them separately if you want each vegetable to retain its original color.

Leave a Comment