Introduction

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.

Ingredients

This vibrant roasted vegetable medley combines sweet, savory, and earthy notes, finished with a tangy-sweet glaze and crunchy toppings for a perfect balance of textures and flavors.

• 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

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This recipe for Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze is about 20% faster than similar roasted vegetable medleys, thanks to efficient chopping and a single-pan roasting method.

Step-by-Step Instructions

Step 1 — Prep Your Vegetables

Peel and cube the butternut squash and sweet potato into 1-inch pieces. Trim the Brussels sprouts and halve any large ones. Peel the carrots and cut them into similar-sized chunks. Consistent sizing is key for even caramelization.

Step 2 — Season and Oil

Place all the prepped vegetables in a large bowl. Drizzle generously with olive oil (about 3-4 tablespoons). Season well with salt, black pepper, and any dried herbs you like, such as thyme or rosemary. Toss thoroughly until every piece is evenly coated.

Step 3 — Roast to Caramelize

Spread the vegetables in a single layer on one or two large, rimmed baking sheets. Roast in a preheated 425°F (220°C) oven for 25-30 minutes. Do not stir for the first 20 minutes—this allows the edges to develop a deep, caramelized crust.

Check for doneness: the vegetables should be fork-tender and have browned, crispy spots. If needed, toss and roast for another 5-10 minutes.

Step 4 — Make the Cranberry-Honey Glaze

While the vegetables roast, combine 1/4 cup honey, 2 tablespoons balsamic vinegar, and 1/3 cup dried cranberries in a small saucepan. Warm over low heat for 5-7 minutes, stirring until the cranberries plump and the mixture thickens slightly. Set aside to cool; it will continue to thicken.

Step 5 — Toast the Walnuts

Place walnut halves or pieces in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Watch closely to prevent burning. Transfer to a plate to cool.

Step 6 — Assemble the Dish

Transfer the hot, caramelized vegetables to a large serving platter or bowl. Crumble fresh feta cheese generously over the top. Scatter the toasted walnuts and the plumped cranberries from the glaze over everything.

Step 7 — Finish with the Glaze and Serve

Drizzle the warm cranberry-honey glaze over the assembled dish. Give a final gentle toss to combine, or leave it artfully layered. Serve immediately while the vegetables are warm and the feta is slightly softened.

Nutritional Information

Calories	Approx. 320
Protein	8g
Carbohydrates	45g
Fat	14g
Fiber	9g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size. This Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato dish is a good source of vitamins A and C, primarily from the roasted vegetables.

Healthier Alternatives

This vibrant roasted vegetable dish is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs or flavor preferences.

• Protein Swap (Chicken or Chickpeas) — For a heartier main, add cubed chicken breast tossed in the spices before roasting, or fold in a can of rinsed chickpeas for a plant-based protein boost.
• Lower-Carb Option — Reduce the amount of sweet potato and carrots, which are higher in natural sugars, and increase the proportion of Brussels sprouts and squash.
• Dairy-Free/Vegan Feta — Omit the traditional feta and use a creamy, tangy vegan feta alternative made from almonds or tofu, or simply sprinkle with nutritional yeast for a cheesy note.
• Nut-Free Topping — Replace the walnuts with toasted pumpkin seeds (pepitas) or sunflower seeds for the same satisfying crunch without the tree nuts.
• Reduced-Sodium Version — Use a low-sodium vegetable broth or water to deglaze the pan for the glaze, and opt for unsalted nuts. The feta and cranberries already provide plenty of savory and sweet flavor.
• Gluten-Free Assurance — This recipe is naturally gluten-free. Always double-check labels on pre-packaged ingredients like vegetable broth or dried cranberries to ensure no hidden gluten is present.
• Sugar-Conscious Glaze — For a glaze with less added sugar, reduce the honey by half and add a splash of balsamic vinegar to balance the tartness of the cranberries.
• Herb Refresh — Instead of (or in addition to) rosemary, try fresh thyme or sage for a different aromatic profile that pairs beautifully with the caramelized vegetables.

Serving Suggestions

• This vibrant dish makes a stunning centerpiece for a holiday table. Pair it with a simple roast turkey, glazed ham, or herb-crusted pork loin for a festive feast.
• For a satisfying vegetarian meal, serve it over a bed of fluffy quinoa, farro, or couscous. The grains will soak up the delicious Cranberry-Honey Glaze beautifully.
• Transform leftovers into a next-day power bowl. Add a scoop of greens, some chickpeas or lentils, and a dollop of yogurt or tahini for a complete lunch.
• It’s a perfect side for a cozy autumn dinner alongside a hearty soup, like a creamy mushroom or lentil soup, and some crusty bread.
• For an elegant appetizer or party platter, serve smaller portions in individual ramekins or on endive leaves, topped with an extra sprinkle of Feta and Walnuts.
• Balance the sweetness with something bright and fresh. A simple arugula salad with a lemony vinaigrette or a side of tangy pickled red onions cuts through the richness perfectly.

When plating, create height by piling the Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato in the center of a large platter. Drizzle the Cranberry-Honey Glaze over the top just before serving, and generously scatter the crumbled Feta and toasted Walnuts for maximum visual appeal and texture contrast.

Common Mistakes to Avoid

• Mistake: Cutting vegetables into uneven sizes. Fix: Aim for uniform ¾-inch pieces for even caramelization and cooking.
• Mistake: Crowding the baking sheet. Fix: Use two sheets or roast in batches to ensure proper browning, not steaming.
• Mistake: Skipping the preheating of the sheet pan. Fix: Place the empty pan in the oven as it heats for an instant sear on contact.
• Mistake: Adding the glaze too early. Fix: Toss the roasted vegetables with the Cranberry-Honey Glaze just before serving to keep them crisp.
• Mistake: Over-roasting the Brussels sprouts. Fix: Halve them and place cut-side down for a perfect sear without becoming mushy.
• Mistake: Using old, soft walnuts. Fix: Toast walnuts in a dry pan for 2-3 minutes to revive their crunch and flavor.
• Mistake: Adding the feta cheese before roasting. Fix: Crumble the feta over the hot vegetables after they come out of the oven so it softens but doesn’t melt.
• Mistake: Neglecting to dry the vegetables thoroughly. Fix: Pat squash, carrots, and sprouts dry with a towel after washing for better oil adhesion and browning.
• Mistake: Under-seasoning the vegetables before roasting. Fix: Season generously with salt and pepper before oiling; the seasoning penetrates better.
• Mistake: Using a low oven temperature. Fix: Roast at 425°F (220°C) to achieve true caramelization on the butternut squash and sweet potato.

Storing Tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best quality, keep the nuts and feta separate and add them fresh when serving.
• Freezer: Freeze the roasted vegetable medley (without feta, walnuts, or glaze) in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat in a 350°F (175°C) oven or air fryer until warmed through, about 10-15 minutes, to restore texture. Microwave in a covered dish for 2-3 minutes for convenience. Ensure the internal temperature reaches 165°F (74°C) for food safety.

This Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato dish holds up beautifully when stored properly, making it a fantastic make-ahead option for meals and gatherings.

Conclusion

This Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato dish is a stunning, flavor-packed side or vegetarian main. The sweet and savory combination with the tangy feta, crunchy walnuts, and cranberry-honey glaze is truly irresistible. Give it a try and let us know what you think in the comments! For another festive recipe featuring similar flavors, check out our Crispy Flatbread with Brie, Cranberries & Walnuts Recipe.

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FAQs

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.