Get ready to fall in love with every bite of Caramelized Butternut Squash, Parsnips, Brussels Sprouts & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze! This colorful dish is a celebration of sweet roasted vegetables, tangy feta, crunchy pecans, and a lusciously sticky cranberry-honey glaze that ties it all together. Whether you’re serving it up for a festive dinner or just want to make an ordinary night feel extra special, the combination of flavors and textures is absolutely irresistible. The Pecans & Cranberry-Honey Glaze bring every single ingredient to life in the most delicious way!
Ingredients You’ll Need
You’ll be amazed at how a handful of super-simple and wholesome ingredients can create such an eye-catching, flavor-packed dish. Each one adds something important—think color, sweetness, crunch, or a touch of richness—and together, they transform into showstopping magic!
- Butternut Squash: Adds gorgeous orange color and a natural, caramel-like sweetness once roasted.
- Parsnips: Brings earthy depth and tender texture that pairs beautifully alongside other veggies.
- Brussels Sprouts: Roasts up crispy on the outside and soft in the center for satisfying contrast.
- Yukon Gold Potatoes: Their buttery, creamy flesh soaks up all the flavors and makes every forkful filling.
- Olive Oil: Helps everything caramelize just right and keeps the veggies moist and glossy.
- Salt: Brings out the naturally sweet notes while seasoning everything perfectly.
- Black Pepper: Adds gentle warmth and a savory balance to the dish.
- Dried Thyme: A cozy herb that invites classic fall aroma and depth.
- Smoked Paprika: Adds subtle smokiness and a glorious hint of red color.
- Feta Cheese: Offers a creamy, tangy finish that pops against the roasted vegetables.
- Toasted Pecans: Crunchy, buttery, and essential for the signature Pecans & Cranberry-Honey Glaze accent!
- Dried Cranberries: Little jewels of tartness that add color and contrast.
- Cranberry Sauce: The secret ingredient for our irresistible glaze.
- Honey: Sweetens the glaze and helps everything stick together beautifully.
- Lemon Juice: Brightens the glaze with a touch of acidity to balance the sweetness.
- More Olive Oil (for glaze): Ensures the glaze is silky-smooth and coats every bite.
How to Make Pecans & Cranberry-Honey Glaze
Step 1: Prep and Preheat
First things first: fire up your oven to 200°C (400°F) so it’s good and hot for roasting. While the oven works its magic, peel and cube your butternut squash and parsnips, halve your Brussels sprouts, and cut your Yukon Gold potatoes into hearty cubes. A little prep at the start ensures everything roasts evenly for that irresistible caramelization.
Step 2: Season and Toss
Spread all your veggies out on a large baking sheet, giving them plenty of space so they roast instead of steam. Drizzle with olive oil, then sprinkle them generously with salt, black pepper, dried thyme, and smoked paprika. Toss everything together right on the pan—you want each piece nicely coated so every bite bursts with flavor.
Step 3: Roast to Caramelized Perfection
Slide your pan into the oven and let the vegetables roast for 30–35 minutes, giving them a gentle stir about halfway through. You’ll know they’re ready when edges are golden, and the centers are soft. This stage really brings out all those natural sugars for a sweet, irresistible finish.
Step 4: Whisk Up the Pecans & Cranberry-Honey Glaze
While your veggies finish roasting, grab a small bowl and whisk together cranberry sauce, honey, olive oil, and lemon juice. This quick glaze is a total flavor bomb: it’s sweet, tart, glossy, and ready to be drizzled the second those veggies come out of the oven.
Step 5: Assemble with Toppings
Transfer your hot vegetables onto a serving platter or bowl. Drizzle generously with the bright cranberry-honey glaze—don’t be shy! Then sprinkle on the crumbled feta, toasted pecans, and a handful of dried cranberries. Every topping plays a role in bringing the Pecans & Cranberry-Honey Glaze and roasted veggies together as a true celebration of taste and texture.
How to Serve Pecans & Cranberry-Honey Glaze
Garnishes
You can keep things simple with an extra sprinkling of feta or a few fresh thyme sprigs, but don’t forget one last cascade of toasted pecans and cranberries over the top. This not only makes your Pecans & Cranberry-Honey Glaze sparkle with color but adds more enticing texture and a touch of drama to your table.
Side Dishes
This dish is so versatile—it’s equally welcome as a showstopping vegetarian main or a festive side. Pair it with a crisp green salad, some fluffy herbed rice, hearty quinoa, or even honey-glazed chicken if you’re serving meat eaters. The balance of savory, sweet, and tangy flavors makes it at home on any holiday or weeknight spread.
Creative Ways to Present
Try piling the veggies high on a rustic platter with the Pecans & Cranberry-Honey Glaze drizzled in dramatic swirls. Or stuff the mixture inside roasted acorn squash halves for a beautiful dinner centerpiece. You could even serve individual portions in small bowls, topped with microgreens and a finishing flurry of pecans for gourmet flair.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and that’s a big “if”), scoop the veggies into an airtight container. They’ll keep fresh in the fridge for up to four days. The flavors intensify as they rest, which means tomorrow’s lunch just got a whole lot better.
Freezing
These roasted vegetables can be frozen, but hold off on the feta and toppings until you’re ready to serve. Place cooled veggies in a freezer-safe bag or container, squeezing out as much air as you can. Pop them in the freezer where they’ll be ready for up to two months—quick and easy veggie sides, anytime!
Reheating
To bring back that freshly-roasted charm, spread the veggies on a baking sheet and warm in a 180°C (350°F) oven for about 10 minutes. If you’re in a rush, the microwave works in a pinch, but the oven is the best way to restore their crispy edges before finishing with a new drizzle of Pecans & Cranberry-Honey Glaze and those bright toppings.
FAQs
Can I make the Pecans & Cranberry-Honey Glaze ahead of time?
Absolutely! You can prepare the glaze a day or two in advance and store it in the fridge. Just give it a quick stir or bring it to room temperature before drizzling over your warm roasted vegetables.
What can I use instead of feta cheese?
Goat cheese is a fabulous alternative; it’s creamy and tangy and pairs beautifully with both the roasted veggies and the sweet-tart glaze. Vegan feta or cashew cheese also work well if you’d like to keep things entirely plant-based.
How do I toast pecans for this recipe?
Heat your oven to 180°C (350°F) and spread the pecans in a single layer on a baking sheet. Toast them for 5–7 minutes, watching closely, as they can go from golden to burnt in an instant! This small step makes the Pecans & Cranberry-Honey Glaze extra special with that deep, nutty flavor.
Can I use other vegetables if I don’t have all the ones listed?
Definitely! Feel free to swap in sweet potatoes, carrots, or even red onions—just aim for sturdy vegetables that will roast up beautifully. The heart of the dish is really the combination with the Pecans & Cranberry-Honey Glaze, so you can mix and match what you have on hand.
Is this dish suitable for holiday gatherings?
Yes, it’s a showstopper for holidays! The gorgeous colors, elegant toppings, and that pop of tangy-sweet flavor from the Pecans & Cranberry-Honey Glaze always impress guests. Prepare a double batch—it disappears fast at family feasts!
Final Thoughts
If you’re searching for a dish that’ll have everyone at the table reaching for seconds, you owe it to yourself to try the Pecans & Cranberry-Honey Glaze with caramelized vegetables. It’s cozy, bright, and full of flavor, and just bursting with festive spirit. Go ahead—make this your new favorite side (or main!) and enjoy the harmony of sweet, savory, and crunchy in every bite.
