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
Units
Scale
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
