This Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley with Feta, Walnuts, and Cranberry-Honey Glaze is the ultimate celebration of vibrant, cozy flavors on a single platter. The medley of roasted root vegetables marries caramelized edges and soft centers with tangy feta, crunchy walnuts, and a dazzling, ruby-hued glaze. The star of the dish is the and Cranberry-Honey Glaze, which turns simple roasted veggies into something truly special—sweet, tart, and irresistible. Whether you serve it as a holiday showstopper or an everyday meatless main, this recipe is bound to make everyone fall in love with vegetables all over again.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item plays a pivotal part in creating the layers of taste, texture, and color that make this dish such a crowd-pleaser. These everyday ingredients transform into something truly magical, especially once you bring in the and Cranberry-Honey Glaze!
- Brussels sprouts: Caramelizes beautifully, lending both color and a savory, nutty backbone to the medley.
- Sweet potato: Adds creamy sweetness and a gorgeous pop of orange.
- Butternut squash: Brings subtle sweetness and helps every bite feel like autumn in a forkful.
- Carrots: These root veggies add vibrant crunch and a natural earthy sweetness.
- Beets: Their ruby color makes your platter stunning and brings a bold, earthy-sweet flavor.
- Olive oil: Essential for roasting; makes every veggie golden, glossy, and delicious.
- Salt & black pepper: Classic seasoning for balancing flavors and bringing all the veggies to life.
- Smoked paprika: Adds a subtle hint of smokiness for extra warmth and depth.
- Cranberry sauce or pureed cranberries: The tangy base for our signature glaze.
- Honey: Natural sweetness that pairs beautifully with cranberries and roasted veggies.
- Dijon mustard: Gives the glaze a gentle tang and complexity.
- Apple cider vinegar: Balances sweetness with lively acidity in the glaze.
- Feta cheese: Adds creamy, salty pops that perfectly offset sweet roasted veggies.
- Walnuts: Toasted for extra crunch and a rich, nutty note in every bite.
- Fresh parsley: Chopped for a fresh, herby finish and a burst of color.
How to Make and Cranberry-Honey Glaze
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 200°C (400°F). In a large bowl, toss the Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, black pepper, and smoked paprika. Make sure every veggie is coated well—this is how you get those glorious caramelized edges! Spread everything out on a baking sheet in a single layer. Pop them into the oven and roast for 30 to 35 minutes, giving them a gentle stir halfway through so they cook evenly and pick up color on all sides.
Step 2: Prepare the and Cranberry-Honey Glaze
While the vegetables are roasting, grab a small saucepan. Combine your cranberry sauce (or pureed cranberries), honey, Dijon mustard, and apple cider vinegar. Heat over low to medium heat for about 2–3 minutes, stirring constantly until the glaze is warm, smooth, and glossy. Your kitchen will smell amazing! This and Cranberry-Honey Glaze is the secret that brings everything together.
Step 3: Glaze the Roasted Veggies
When the vegetables are beautifully caramelized and tender, remove them from the oven. Drizzle about half of the prepared and Cranberry-Honey Glaze directly over the roasted veggies. Toss gently right on the baking sheet so each piece glistens with that sweet-tart coating.
Step 4: Assemble and Garnish
Transfer the glazed veggies to a beautiful serving platter. Sprinkle the crumbled feta cheese and toasted walnuts generously over the top. For a final pop of flavor and color, drizzle on the remaining glaze and finish with a scattering of fresh parsley. It’s as gorgeous as it is delicious!
Step 5: Serve and Savor
Bring your platter straight to the table while everything is still warm. Watch as everyone digs in—this medley is equally at home as a hearty vegetarian main or as a side to roasted meats and grains.
How to Serve and Cranberry-Honey Glaze
Garnishes
A handful of extra chopped parsley or even microgreens instantly brightens the platter. For festive occasions, scatter a few pomegranate seeds or an extra drizzle of the and Cranberry-Honey Glaze across the top for shine and zing. Don’t be shy with the feta and walnuts—the more, the merrier when it comes to topping this colorful dish.
Side Dishes
This veggie medley pairs beautifully with roasted poultry such as chicken or turkey. To make it a hearty vegetarian meal, serve it over fluffy quinoa, farro, or wild rice—these grains soak up the flavors of the and Cranberry-Honey Glaze wonderfully. A crisp green salad with citrus vinaigrette makes a refreshing, light contrast.
Creative Ways to Present
Try piling the warm vegetables onto toasted sourdough or focaccia for a stunning open-faced sandwich. Spoon the medley into hollowed-out roasted squash halves for a dramatic holiday centerpiece. Or toss the glazed veggies with baby greens for an elegant, warm salad—every version shines thanks to that irresistible and Cranberry-Honey Glaze.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra (lucky you!), cool the vegetables to room temperature before transferring them to an airtight container. Store the glaze separately if possible. Properly stored, the medley will stay fresh in the fridge for up to 4 days without losing its flavor or texture.
Freezing
This dish is freezer-friendly! Freeze the roasted (but unglazed) vegetables in a single layer until firm, then transfer them to a freezer-safe bag or container. The glaze can be frozen in a small container as well. Just thaw both in the fridge overnight before reheating and finishing with the glaze for best results.
Reheating
To reheat, spread the vegetables on a baking sheet and warm at 180°C (350°F) until heated through and edges crisp up again, about 10–15 minutes. Gently warm the glaze in a saucepan or microwave. Toss the veggies with the and Cranberry-Honey Glaze just before serving to keep everything lively and fresh.
FAQs
Can I use frozen vegetables for this recipe?
You can, but for the best texture and caramelization, fresh vegetables are ideal. If using frozen, let them thaw and pat them dry thoroughly before roasting. Excess moisture can prevent those delicious crispy edges and may dilute the and Cranberry-Honey Glaze flavor.
Is there a vegan substitute for feta cheese?
Absolutely! Swap in your favorite plant-based feta or simply leave it out for a dairy-free version. The nuts and and Cranberry-Honey Glaze will ensure each bite still bursts with flavor and richness.
What other nuts can I use instead of walnuts?
Pecans, almonds, or hazelnuts all work beautifully. Just toast them until fragrant, and sprinkle them on top for crunch and to complement the and Cranberry-Honey Glaze.
Can I make the glaze ahead of time?
Yes! You can prepare the and Cranberry-Honey Glaze up to a week in advance. Store it in a covered jar in the fridge, then gently rewarm before using so it pours smoothly over your veggies.
Will this dish taste good at room temperature?
Definitely. The roasted vegetables and and Cranberry-Honey Glaze remain vibrant and flavorful even after cooling down, making this recipe a fantastic make-ahead option for parties, potlucks, or lunchboxes.
Final Thoughts
It’s truly a joy sharing this personal favorite with you—especially with the spectacular and Cranberry-Honey Glaze bringing everything together. Whether you’re feeding a crowd or making a weeknight feel special, give this medley a try and discover how crave-worthy veggies can be!
Print
and Cranberry-Honey Glaze Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a colorful and flavorful dish with this Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley topped with Feta, Walnuts, and a Cranberry-Honey Glaze. Perfect for a festive side or a satisfying vegetarian main course.
Ingredients
For the Roasted Vegetables
- 2 cups Brussels sprouts, halved
- 1 cup sweet potato, diced
- 1 cup butternut squash, diced
- 1 cup carrots, sliced
- 1 cup beets, peeled and diced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For the Glaze
- 3 tbsp cranberry sauce or pureed cranberries
- 1 1/2 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
For Topping
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, toasted
- Fresh parsley, chopped
Instructions
- Preheat & roast vegetables – Preheat oven to 200°C (400°F). Toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, pepper, and smoked paprika. Spread evenly on a baking sheet. Roast 30–35 minutes, stirring halfway, until caramelized and tender.
- Prepare the glaze – In a small saucepan, combine cranberry sauce, honey, Dijon mustard, and apple cider vinegar. Heat gently for 2–3 minutes until warm and smooth.
- Glaze the vegetables – Drizzle half of the cranberry-honey glaze over the roasted vegetables and toss gently to coat.
- Assemble & garnish – Transfer vegetables to a serving platter. Sprinkle crumbled feta and toasted walnuts on top. Drizzle remaining glaze over for extra sweetness. Garnish with fresh parsley.
- Serve – Serve warm as a hearty side or vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Main Course
- Method: Roasting, Glazing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 16g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg
