Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
This recipe for the best fall roasted veggies with honey glaze & feta is a celebration of autumn’s bounty. A medley of butternut squash, carrots, Brussels sprouts, and sweet potato is caramelized to perfection, then finished with a sweet honey glaze, crunchy walnuts, and creamy feta. For another seasonal dish featuring honey and feta, try this Baked Pears with Feta, Honey, and Cranberries Recipe.
PrintCaramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
Roasted fall vegetables including butternut squash, carrots, Brussels sprouts, and sweet potatoes, caramelized to perfection and topped with feta cheese, walnuts, and a sweet cranberry-honey glaze for a festive side dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 1x
- Method: Side Dish
- Cuisine: American
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 pound carrots, peeled and sliced into 1-inch wedges
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup dried cranberries
- 2 tablespoons honey for glaze
Instructions
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, combine the butternut squash, sweet potatoes, carrots, and Brussels sprouts. Drizzle with olive oil and maple syrup, season with salt and pepper, and toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheets. Roast for 35-45 minutes, flipping halfway through, until tender and edges are caramelized.
- Meanwhile, prepare the cranberry-honey glaze by warming honey and mixing with dried cranberries. Toast walnuts in a dry skillet over medium heat for 3-5 minutes.
- Remove vegetables from oven, transfer to a serving bowl, and top with crumbled feta, toasted walnuts, and cranberry-honey glaze. Toss gently and serve warm.
Notes
For extra caramelization, broil the vegetables for the last 2 minutes of roasting. Use fresh cranberries if available for a tart contrast. This dish can be made ahead and reheated at 350°F for 10 minutes.
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 17mg
Frequently Asked Questions
Can I prepare this roasted vegetable dish ahead of time?
Yes, you can roast the vegetables a day in advance. Store them in an airtight container in the refrigerator. Reheat them in the oven before serving and add the feta, walnuts, and Cranberry-Honey Glaze fresh for the best texture and flavor.
What is the best way to achieve perfectly caramelized vegetables?
For perfect caramelization on your Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato, ensure the vegetables are cut to a uniform size and are not overcrowded on the baking sheet. Roast at a high temperature, tossing only once halfway through, to allow the natural sugars to brown and crisp.
Can I make a nut-free or dairy-free version of this recipe?
Absolutely. For a nut-free version, simply omit the walnuts or substitute with pepitas. For dairy-free, skip the feta cheese or use a dairy-free alternative. The Cranberry-Honey Glaze and caramelized vegetables provide plenty of flavor on their own.
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