Caramelized Roasted Vegetables with Feta, Pecans, and Cranberry-Honey Glaze Recipe
Introduction
This dish features tender, caramelized butternut squash, carrots, broccoli, and Yukon potatoes enhanced with a sweet and tangy cranberry-honey glaze. Topped with salty feta and crunchy pecans, it makes a colorful and satisfying side or vegetarian main course.
Ingredients
- 2 cups butternut squash, cubed (300 g)
- 2 cups carrots, sliced (250 g)
- 2 cups broccoli florets (180 g)
- 2 cups Yukon gold potatoes, cubed (300 g)
- 3 tablespoons olive oil (45 ml)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
- 1/2 teaspoon smoked paprika or thyme (1 g)
- 3 oz feta cheese, crumbled (85 g)
- 1/3 cup pecans, toasted & chopped (40 g)
- 1/4 cup dried cranberries (30 g)
- 3 tablespoons honey (60 g)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon water
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper for easy cleanup.
- Step 2: In a large bowl, toss the butternut squash, carrots, potatoes, and broccoli with olive oil, salt, pepper, and smoked paprika or thyme until evenly coated.
- Step 3: Spread the vegetables out on the baking sheets in a single layer to ensure even roasting.
- Step 4: Roast for 25–30 minutes, stirring once halfway through, until the vegetables are golden and tender.
- Step 5: While the vegetables roast, combine the dried cranberries, honey, balsamic vinegar, and water in a small saucepan.
- Step 6: Simmer the glaze over low heat for 5–7 minutes, stirring occasionally, until the cranberries soften and the mixture thickens slightly.
- Step 7: Transfer the roasted vegetables to a serving platter and drizzle evenly with the cranberry-honey glaze.
- Step 8: Sprinkle crumbled feta cheese and toasted chopped pecans over the top for a savory and crunchy finish.
- Step 9: Serve warm as a flavorful side dish or a hearty vegetarian main.
Tips & Variations
- For extra depth, try adding a sprinkle of cinnamon or nutmeg to the vegetables before roasting.
- Swap pecans for walnuts or almonds depending on your preference or what you have on hand.
- If you prefer a vegan version, omit the feta or substitute with a plant-based cheese.
- To save time, roast all vegetables on one sheet but make sure not to overcrowd them to ensure caramelization.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The glaze may thicken when chilled; add a splash of water when reheating if needed to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the vegetables ahead of time?
Yes, you can chop and toss the vegetables with oil and seasonings a few hours ahead and keep them refrigerated until ready to roast.
What can I use instead of feta cheese?
If you don’t have feta, goat cheese or ricotta salata also work well, or use a vegan cheese alternative for a dairy-free option.
Print
Caramelized Roasted Vegetables with Feta, Pecans, and Cranberry-Honey Glaze Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful roasted vegetable medley featuring caramelized butternut squash, carrots, broccoli, and Yukon gold potatoes, enhanced with a tangy cranberry-honey glaze, and topped with creamy feta cheese and crunchy toasted pecans. This dish serves as a comforting vegetarian main or a colorful side, perfect for autumn meals.
Ingredients
Vegetables
- 2 cups butternut squash, cubed (300 g)
- 2 cups carrots, sliced (250 g)
- 2 cups broccoli florets (180 g)
- 2 cups Yukon gold potatoes, cubed (300 g)
Seasonings
- 3 tablespoons olive oil (45 ml)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
- 1/2 teaspoon smoked paprika or thyme (1 g)
Garnishes
- 3 oz feta cheese, crumbled (85 g)
- 1/3 cup pecans, toasted & chopped (40 g)
Cranberry-Honey Glaze
- 1/4 cup dried cranberries (30 g)
- 3 tablespoons honey (60 g)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon water
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Vegetables: In a large bowl, combine butternut squash, carrots, Yukon potatoes, and broccoli. Drizzle with olive oil and season with salt, black pepper, and smoked paprika or thyme. Toss thoroughly to coat all veggies evenly.
- Arrange Vegetables for Roasting: Spread the seasoned vegetables in a single layer on the prepared baking sheets, making sure not to overcrowd them to achieve even roasting and caramelization.
- Roast Vegetables: Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden, caramelized, and tender.
- Prepare Cranberry-Honey Glaze: While the vegetables roast, combine dried cranberries, honey, balsamic vinegar, and water in a small saucepan. Simmer over low heat for 5 to 7 minutes until the cranberries soften and the mixture thickens into a glaze.
- Assemble the Dish: Transfer the roasted vegetables to a serving platter. Drizzle the warm cranberry-honey glaze over the top evenly.
- Add Finishing Touches: Sprinkle crumbled feta cheese and toasted chopped pecans over the glazed vegetables for creaminess and crunch.
- Serve: Serve this dish warm as a hearty vegetarian main course or a flavorful side dish to complement your meal.
Notes
- For a nuttier flavor, toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant before chopping.
- You can substitute feta cheese with goat cheese or omit it for a vegan option.
- Adjust the sweetness of the glaze by adding more or less honey according to your taste.
- Use fresh herbs like thyme instead of smoked paprika for a milder aroma.
- Ensure vegetables are cut into uniform sizes to cook evenly during roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted vegetables, butternut squash recipe, vegetarian side dish, cranberry honey glaze, autumn vegetables, healthy roasted veggies
