Caramelized Roasted Vegetables with Feta, Walnuts & Cranberry-Honey Glaze
This warm, festive dish combines sweet caramelized vegetables with tangy feta, crunchy walnuts, and a vibrant glaze. Perfect as a holiday side or a vegetarian main.
Ingredients
Vegetables
· 1 small butternut squash (about 1 lb), peeled and cubed
· 2 large carrots, sliced into ½-inch rounds
· 1 lb Brussels sprouts, trimmed and halved
· 1 large sweet potato, peeled and cubed
· 3 tbsp olive oil
· 2 tbsp maple syrup
· 1 tsp smoked paprika
· Salt and black pepper to taste
Toppings
· ⅔ cup crumbled feta cheese
· ½ cup walnuts, toasted and roughly chopped
· ¼ cup dried cranberries
Cranberry-Honey Glaze
· ½ cup fresh or frozen cranberries
· 3 tbsp honey
· 2 tbsp balsamic vinegar
· 1 tbsp water
Instructions
1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Prepare vegetables: In a large bowl, toss squash, carrots, Brussels sprouts, and sweet potato with olive oil, maple syrup, smoked paprika, salt, and pepper until evenly coated.
3. Roast: Spread vegetables in a single layer on baking sheets. Roast for 25–35 minutes, flipping halfway, until tender and caramelized at the edges.
4. Make glaze: While vegetables roast, combine cranberries, honey, balsamic vinegar, and water in a small saucepan. Simmer over medium heat for 8–10 minutes, until cranberries burst and sauce thickens slightly. Remove from heat and let cool.
5. Toast walnuts: In a dry skillet over medium heat, toast walnuts for 4–5 minutes until fragrant. Let cool.
6. Assemble: Transfer roasted vegetables to a serving platter. Top with crumbled feta, toasted walnuts, dried cranberries, and drizzle with cranberry-honey glaze. Serve warm.
Tips
· For even cooking, cut vegetables into similar-sized pieces.
· Add a sprinkle of fresh thyme or rosemary before roasting for extra fragrance.
· Glaze can be made a day ahead and stored in the refrigerator.
Enjoy this beautiful, flavorful dish that balances sweetness, tang, and crunch in every bite.