Dinner

Caramelized Winter Vegetable Roast with Cranberry-Honey Glaze, Feta, and Walnuts Recipe

Bylina Carter December 4, 2025December 4, 2025

Introduction

This caramelized vegetable medley features butternut squash, carrots, Brussels sprouts, and sweet potato, all brought together with a tangy cranberry-honey glaze. Topped with crumbled feta and toasted walnuts, it’s a perfect balance of sweet, savory, and crunchy flavors ideal for any cozy meal.

The dish shows a close-up of a wooden tray filled with roasted vegetables and toppings. The base layer consists of bright orange sweet potato cubes and carrot pieces with a slightly crispy look, mixed with green, roasted Brussels sprouts that have browned edges. Scattered on top are white, crumbly cheese pieces and plenty of walnut halves, adding a rough texture. Small dark red cranberry pieces dot the dish, giving pops of color. Finally, two sprigs of fresh green rosemary lay on top, adding a fresh and natural touch. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butternut squash, diced
1 cup carrots, sliced

1 cup Brussels sprouts, halved
1 cup sweet potato, diced

3 tablespoons olive oil
1 tablespoon maple syrup

Salt and black pepper, to taste
½ teaspoon cinnamon or smoked paprika (optional)
½ cup crumbled feta

⅓ cup toasted walnuts, chopped
Fresh thyme for garnish

Cranberry-Honey Glaze

½ cup cranberry juice

2 tablespoons honey
1 tablespoon balsamic vinegar
Pinch of salt

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
Step 2: In a large mixing bowl, toss the diced butternut squash, sweet potato, sliced carrots, and halved Brussels sprouts with olive oil, maple syrup, salt, pepper, and cinnamon or smoked paprika if using.
Step 3: Spread the vegetables evenly on the prepared sheet pan.

Step 4: Roast for 25 to 30 minutes, flipping the vegetables halfway through, until they are caramelized and tender.
Step 5: While the vegetables roast, combine the cranberry juice, honey, balsamic vinegar, and a pinch of salt in a small saucepan. Simmer over medium heat for 8 to 10 minutes until slightly thickened.
Step 6: Remove the roasted vegetables from the oven and drizzle them with the warm cranberry-honey glaze.

Step 7: Sprinkle the dish with crumbled feta, toasted walnuts, and fresh thyme.
Step 8: Serve warm and enjoy the vibrant flavors.

Tips & Variations

Use smoked paprika instead of cinnamon for a subtle smoky depth that complements the sweetness of the vegetables.

For added protein, toss in cooked quinoa or chickpeas before roasting.
Try substituting goat cheese for feta if you prefer a creamier texture and tang.
Make sure to toast the walnuts lightly to enhance their flavor and crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the caramelized texture. The glaze may thicken when cold; warm it slightly before serving if desired.

How to Serve

The image shows a wooden tray filled with a colorful roasted vegetable mix. The base layer consists of bright orange cubed sweet potatoes and carrots with a soft texture, mixed with green Brussels sprouts that are slightly browned on the cut sides. Scattered on top are pieces of white, crumbly goat cheese and dark red dried cranberries, adding contrast. Light brown walnut halves are sprinkled evenly throughout, giving a crunchy texture. Two fresh green rosemary sprigs lay across the center, adding a fresh touch to the dish. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for roasting as they caramelize more evenly and retain better texture. If using frozen, thaw and pat them dry thoroughly before tossing with oil and seasonings.

How can I make this dish vegan?

Simply omit the feta cheese or replace it with a vegan cheese alternative. Ensure your honey is substituted with maple syrup or agave nectar in the glaze.