Description
Enjoy a delightful and colorful dish of Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato topped with a flavorful blend of Feta, Walnuts, and Cranberry-Honey Glaze. Perfect for a festive gathering or a cozy family dinner.
Ingredients
Units
Scale
For the Roasted Vegetables
- 1 small butternut squash, peeled and cubed
- 2 medium sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 3 large carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Cranberry-Honey Glaze
- 1/2 cup cranberry sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon orange zest (optional)
For the Toppings
- 1/3 cup crumbled feta cheese
- 1/3 cup walnuts, roughly chopped
Instructions
- Preheat oven: Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Toss vegetables: In a large bowl, toss butternut squash, sweet potatoes, Brussels sprouts, and carrots with olive oil, paprika, cinnamon (if using), salt, and black pepper until evenly coated.
- Roast vegetables: Spread vegetables in a single layer on the tray. Roast for 30–35 minutes at 200°C (400°F), stirring halfway through, until tender and caramelized on the edges.
- Prepare glaze: In a small bowl, mix cranberry sauce, honey, lemon juice, and orange zest until smooth.
- Assemble dish: Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze while warm. Sprinkle with feta and walnuts.
- Garnish and serve: Garnish with fresh herbs. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 20g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 8g
