Caramelized Fall Veggie Medley with Feta

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🥕🍠 Caramelized Fall Veggie Medley with Feta, Walnuts & Cranberry–Honey Glaze

đź›’ Ingredients (Serves 4)

Vegetables

  • 1 cup diced butternut squash
  • 1 cup diced sweet potato
  • 1 cup Brussels sprouts, halved
  • 1 cup sliced carrots
  • 1 small red onion, sliced (optional but adds great sweetness)
  • 2–3 tbsp olive oil
  • ½–1 tsp salt
  • ÂĽ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • ½ tsp dried thyme or rosemary

Cranberry–Honey Glaze

  • ÂĽ cup dried cranberries
  • 1 ½ tbsp honey (or maple syrup)
  • 1 tbsp balsamic vinegar
  • 1 tbsp orange juice (or water)
  • 1 tsp Dijon mustard
  • Pinch of salt

Toppings

  • ÂĽ cup crumbled feta
  • ÂĽ cup chopped walnuts (toasted for extra flavor)
  • Optional: fresh parsley or chives for garnish

🔪 Instructions

1. Preheat the Oven

Preheat to 400°F (205°C).
For extra caramelization, use a large baking sheet so vegetables aren’t overcrowded.

2. Prep & Season the Vegetables

In a large bowl, toss together:

  • butternut squash
  • sweet potato
  • Brussels sprouts
  • carrots
  • (optional) red onion

Add:

  • olive oil
  • salt
  • pepper
  • smoked paprika
  • thyme or rosemary

Mix until evenly coated.

3. Roast the Vegetables

Spread veggies in a single layer and bake for 25–30 minutes, tossing once halfway through.

Veggies should be:

  • golden
  • lightly crisp on the edges
  • soft in the center

If you want deeper caramelization, roast 5–10 minutes more.

4. Make the Cranberry–Honey Glaze

While veggies roast, combine in a small saucepan:

  • dried cranberries
  • honey
  • balsamic vinegar
  • orange juice
  • Dijon mustard
  • pinch of salt

Simmer on low heat for 5 minutes until thickened and glossy.
Add a bit more liquid if you prefer a thinner glaze.

5. Assemble the Dish

Transfer roasted vegetables to a serving platter or bowl.

Drizzle with the warm cranberry–honey glaze.

Top with:

  • crumbled feta
  • toasted walnuts
  • fresh herbs if using

🍽️ Serve & Enjoy

This dish is delicious:

  • warm from the oven
  • at room temperature
  • as a holiday side
  • or as a veggie main with quinoa, couscous, or farro

✨ Tips & Variations

  • Vegan option: swap feta for vegan cheese or toasted pepitas; use maple instead of honey.
  • Make ahead: roast veggies up to 24 hours ahead; rewarm and add glaze + toppings before serving.
  • Add protein: chickpeas, roasted chicken, or pan-seared halloumi pair beautifully.
  • Add citrus: finish with orange zest for brightness.

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