Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze
Ingredients
For the Roasted Vegetables
1 medium butternut squash, peeled and cubed
3 large carrots, peeled and cut into rounds
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tbsp extra-virgin olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
½ tsp smoked paprika
For the Cranberry-Honey Glaze
½ cup dried cranberries
3 tbsp honey
2 tbsp maple syrup
2 tbsp fresh orange juice
1 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp cinnamon
Pinch of salt
For Topping
¾ cup crumbled feta cheese
½ cup pecans, roughly chopped
2 tbsp fresh parsley, chopped
1–2 tbsp dried cranberries, optional
Fresh thyme, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Season the vegetables: Place the butternut squash, carrots, Brussels sprouts, and sweet potatoes in a large bowl. Add olive oil, salt, pepper, garlic powder, thyme, and smoked paprika. Toss until everything is evenly coated.
Arrange on the baking sheet in a single layer. Avoid overcrowding so the vegetables roast and caramelize rather than steam.
Roast for 25 minutes. Remove the pan, toss the vegetables, and return them to the oven for another 15–20 minutes, until tender, browned, and caramelized around the edges.
Make the glaze: While the vegetables roast, combine the dried cranberries, honey, maple syrup, orange juice, balsamic vinegar, olive oil, cinnamon, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat for 3–5 minutes, stirring occasionally. The cranberries should soften and the mixture should become slightly syrupy.
Glaze the vegetables: Remove the roasted vegetables from the oven and drizzle the warm cranberry-honey glaze over them. Gently toss to coat.
Add the toppings: Transfer the vegetables to a serving platter. Sprinkle generously with crumbled feta, chopped pecans, fresh parsley, and additional dried cranberries if desired.
Finish and serve: Garnish with fresh thyme and serve warm. For extra caramelization, place the glazed vegetables back under the broiler for 1–2 minutes, watching closely so the honey doesn’t burn.
