Imagine a dish that’s equal parts vibrant, cozy, and downright craveable: that’s exactly what you get with these caramelized butternut squash, carrots, Brussels sprouts, and sweet potato, all crowned with seared halloumi, toasted walnuts, and a tangy-sweet Walnuts & Cranberry-Honey Glaze. This medley turns any table into a celebration of color, flavor, and texture, and it’s stunningly simple to throw together yet impressive enough to make your guests swoon.
Ingredients You’ll Need
Simple ingredients make all the magic happen here! Each one brings something special—sweetness, crunch, creaminess or that signature pop of color—so don’t skip a thing. Let’s take a peek at the essentials for the best version of this unforgettable dish.
- Butternut squash: Adds buttery sweetness and a vivid orange hue that looks gorgeous on your plate.
- Carrots: They roast up tender and sugary, complementing the earthiness of the other veggies.
- Brussels sprouts: Halved and roasted, they add crisp leaves and a nutty bite.
- Sweet potato: Diced for sweet, creamy nuggets that caramelize beautifully.
- Olive oil: Helps veggies caramelize and brings a rich note to every bite.
- Salt and black pepper: Essential for coaxing out every bit of flavor.
- Smoked paprika (optional): Adds a subtle, smoky depth you’ll love if you have it on hand.
- Halloumi cheese: This unique, grillable cheese provides a salty, golden-seared counterpoint to the sweetness below.
- Olive oil (for searing): Ensures halloumi gets the perfect golden crust.
- Dried cranberries: For a tart, chewy contrast in the glossy glaze.
- Honey: Sweet and sticky, it balances the tanginess and helps everything cling together.
- Lemon juice: Brightens the glaze with just enough zing.
- Warm water: Adjusts the consistency of your glaze—just add a touch if you need it pourable.
- Toasted walnuts: The final flourish brings crunch and that irresistible, toasty nut flavor.
How to Make Walnuts & Cranberry-Honey Glaze
Step 1: Roast the Veggies
Start by preheating your oven to 425°F (220°C). Toss the butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, salt, black pepper, and smoked paprika if you like a smoky aroma wafting through your kitchen. Spread them out on a baking sheet—make sure they aren’t crowded, so they caramelize and don’t steam! Pop them in the oven and roast for about 25 to 30 minutes, flipping everything halfway so you get even browning and crisp edges all around.
Step 2: Sear the Halloumi
While those beautiful veggies are caramelizing, grab your nonstick skillet and add a glug of olive oil. Place your halloumi slices in when the oil shimmers, letting each side sear for just 1 to 2 minutes. You’re looking for a golden crust with a gooey, soft middle—without any melting away. The halloumi will turn a perfect shade of gold that looks as satisfying as it tastes.
Step 3: Mix Up the Walnuts & Cranberry-Honey Glaze
In a small bowl, stir together the dried cranberries, honey, lemon juice, and a tablespoon or two of warm water if you need to loosen up the mixture. Aim for a shiny, pourable glaze that will artfully coat the top of your veggies and halloumi. Give it a quick taste—you want that perfect blend of tart, sweet, and tangy to sing through every drizzle.
Step 4: Assemble and Finish
Once the veggies are deeply caramelized and fork-tender, transfer them straight to your favorite serving platter. Tuck those glorious halloumi slices right on top, then generously spoon the Walnuts & Cranberry-Honey Glaze over everything, artfully letting it drift into every nook. Finish with a shower of toasted, chopped walnuts for a fabulous crunch that truly brings this dish together. Serve it up while everything is warm and the glaze is gleaming!
How to Serve Walnuts & Cranberry-Honey Glaze
Garnishes
For a finishing touch, sprinkle extra toasted walnuts or even a handful of fresh herbs like parsley or thyme over the top. This adds fragrance, little dots of color, and just the right final bit of crunch. If you’re feeling festive, a few more dried cranberries make the Walnuts & Cranberry-Honey Glaze look extra radiant.
Side Dishes
This dish makes an eye-catching centerpiece for any vegetarian feast. Pair it with a light quinoa pilaf, simple herby couscous, or a crisp green salad with citrusy vinaigrette. The hearty textures and flavors mean it works as a main course, but it also shines as a side with roast chicken or a holiday ham.
Creative Ways to Present
Think beyond the family-style platter! Try layering the veggies and halloumi on individual plates for a refined appetizer. Or, for a party, pile the mixture into endive leaves or mini tart shells for a one-bite wonder. The bold hues and glossy Walnuts & Cranberry-Honey Glaze will catch everyone’s eye and invite conversation.
Make Ahead and Storage
Storing Leftovers
After cooling, store any leftover vegetables, halloumi, and glaze in separate airtight containers in the fridge. This keeps each element fresh—just combine everything when you’re ready for round two. The flavors often deepen and meld overnight, making leftovers extra delicious.
Freezing
While the roasted veggies freeze beautifully for up to two months, the halloumi is best enjoyed fresh for optimal texture. The Walnuts & Cranberry-Honey Glaze can be frozen solo in an airtight jar, then thawed and stirred when you need that tangy-sweet kick again.
Reheating
To reheat, spread the vegetables on a baking sheet and warm in a 350°F oven until heated through and re-caramelized. Sear the halloumi quickly in a pan before serving, and gently rewarm the glaze in a microwave or stovetop, adding a spoonful of water if it’s too thick. Don’t forget to sprinkle with extra walnuts for crunch!
FAQs
Can I make the Walnuts & Cranberry-Honey Glaze ahead of time?
Absolutely! The glaze can be made up to three days ahead. Just store it in a sealed jar in the fridge and give it a good stir (or a brief warm-up) before drizzling it over your dish.
What can I use instead of halloumi?
If you can’t get your hands on halloumi, try thick slices of paneer or feta. For a vegan alternative, use tofu slices, pan-seared until golden, or skip the cheese entirely and double up on crunchy walnuts.
Will other nuts work, or is it best to stick with walnuts?
Walnuts provide that ideal earthy crunch, but pecans or hazelnuts are also delicious, especially when toasted. You can experiment, but walnuts marry perfectly with the cranberry-honey glaze.
Can I use fresh cranberries instead of dried in the glaze?
For the Walnuts & Cranberry-Honey Glaze, dried cranberries give chewiness and concentrated flavor. If you only have fresh cranberries, try simmering them gently with extra honey and water to soften and sweeten before mixing up the glaze.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as written. Just double-check your halloumi and other packaged ingredients to be safe if serving someone with allergies or gluten sensitivities.
Final Thoughts
This dazzling, hearty recipe truly lets the Walnuts & Cranberry-Honey Glaze steal the show, elevating roasted veggies and halloumi into a dish you’ll crave all season long. Don’t be surprised if it vanishes before your eyes—be sure to give it a try and make it your new favorite table tradition!