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

Scale

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