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Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.receipster.com/caramelized-vegetables-feta-walnut-glaze/

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