Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
Ingredients
For the Roasted Vegetables:
2 cups butternut squash, cubed
2 cups sweet potato, cubed
2 cups Brussels sprouts, halved
3–4 large carrots, sliced on a bias
2–3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
For the Cranberry-Honey Glaze:
½ cup fresh or frozen cranberries
2 tbsp honey
1 tbsp maple syrup
1 tbsp lemon juice
1 tbsp water
Pinch of salt
For Topping:
½ cup crumbled feta
¼ cup toasted walnuts, roughly chopped
Fresh thyme (optional)
Directions
Roast the Vegetables:
Preheat oven to 425°F (220°C).
Add butternut squash, sweet potato, carrots, and Brussels sprouts to a baking sheet.
Drizzle with olive oil, then season with smoked paprika, garlic powder, salt, and pepper.
Toss well to coat evenly.
Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
Make the Cranberry-Honey Glaze:
In a small saucepan over medium heat, add cranberries, honey, maple syrup, lemon juice, water, and a pinch of salt.
Cook 5–7 minutes until cranberries soften and burst, forming a glossy glaze.
Mash lightly if you prefer a smoother texture.
Assemble:
Transfer roasted vegetables to a serving dish.
Drizzle generously with the cranberry-honey glaze.
Top with crumbled feta, toasted walnuts, and fresh thyme.
Nutritional Info (Approx. per serving)
Calories: 310
Protein: 6g
Carbs: 44g
Fat: 13g
Fiber: 6g
Sugar: 18g