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

★★★★★

4.4 from 111 reviews
  • Author: lina
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This vibrant and flavorful recipe features caramelized butternut squash, carrots, Brussels sprouts, and sweet potato roasted to perfection and topped with tangy feta, crunchy toasted walnuts, and a sweet-tart cranberry-honey glaze. The combination of roasted vegetables and the luscious glaze makes for a comforting, nutritious, and satisfying side dish ideal for any meal.

Ingredients

Scale

Vegetables

  • 1 cup butternut squash, diced
  • 1 cup carrots, sliced
  • 1 cup Brussels sprouts, halved
  • 1 cup sweet potato, diced

Seasonings & Toppings

  • 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

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare the Vegetables: In a large mixing bowl, combine the diced butternut squash, sweet potato, sliced carrots, and halved Brussels sprouts. Toss them thoroughly with olive oil, maple syrup, salt, black pepper, and your choice of cinnamon or smoked paprika for added warmth and flavor.
  3. Arrange for Roasting: Spread the seasoned vegetables evenly on the prepared sheet pan, ensuring they are in a single layer to allow even caramelization.
  4. Roast the Vegetables: Place the pan in the oven and roast for 25 to 30 minutes. Flip or stir the vegetables halfway through the cooking process to ensure even browning and tender, caramelized edges.
  5. Prepare the Glaze: While the vegetables roast, combine cranberry juice, honey, balsamic vinegar, and a pinch of salt in a small saucepan. Simmer the mixture over medium heat for 8 to 10 minutes, stirring occasionally until it slightly thickens into a glaze consistency.
  6. Glaze the Vegetables: Remove the roasted vegetables from the oven and immediately drizzle them with the warm cranberry-honey glaze, allowing the flavors to meld beautifully.
  7. Add Toppings: Sprinkle the caramelized vegetables with crumbled feta cheese, toasted walnuts, and fresh thyme leaves for a delightful combination of textures and tastes.
  8. Serve: Serve the dish warm as a flavorful side or a light main, and enjoy the balance of sweet, savory, and tangy flavors.

Notes

  • You can substitute the cinnamon with smoked paprika depending on whether you want a sweet or smoky flavor profile.
  • Ensure the vegetables are cut into uniform pieces for even roasting.
  • To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
  • The glaze can be made ahead and reheated gently before serving.
  • This dish pairs perfectly with roasted meats or as part of a vegetarian meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Keywords: caramelized vegetables, butternut squash recipe, roasted Brussels sprouts, sweet potato side dish, cranberry honey glaze, fall vegetables, healthy side dish

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Find it online: https://yummybylina.com/caramelized-winter-vegetable-roast-with-cranberry-honey-glaze-feta-and-walnuts-recipe/