Here’s a holiday-ready roasted vegetable dish with sweet, tangy, and savory flavors—perfect as a side or centerpiece 🥕🍠🥦
🥗 Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
with Feta, Walnuts & Cranberry-Honey Glaze
Ingredients
Vegetables
- 2 cups butternut squash, peeled & cubed
- 2 cups sweet potatoes, peeled & cubed
- 2 cups carrots, peeled & sliced
- 2 cups Brussels sprouts, halved
- 2–3 tablespoons olive oil
- Salt & black pepper, to taste
Glaze
- ¼ cup cranberry sauce (fresh or canned)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Toppings
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts, toasted
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss vegetables with olive oil, salt, and pepper. Spread in a single layer on the sheet.
- Roast 25–30 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- Make glaze: In a small bowl, mix cranberry sauce, honey, and balsamic vinegar.
- Drizzle glaze over roasted vegetables and toss gently. Roast another 5–10 minutes.
- Remove from oven. Sprinkle with feta and toasted walnuts before serving.
🌟 Tips & Variations
- Use maple syrup instead of honey for extra sweetness
- Add dried cranberries for more tartness
- Swap walnuts for pecans if preferred
- Perfect for holiday dinners, Thanksgiving, or a colorful weeknight side
If you want, I can also give a sheet pan version with fresh herbs, a make-ahead version, or a single-roast tray meal with protein included.
