A colorful roasted vegetable dish with caramelized edges, creamy feta, crunchy toasted pecans, and a sweet-tangy cranberry glaze. Perfect as a holiday side dish or a hearty vegetable-forward dinner.

Ingredients

Roasted Vegetables

2 cups butternut squash, peeled and cut into 1-inch cubes
2 cups carrots, peeled and sliced
2 cups broccoli florets
2 cups Yukon Gold potatoes, cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Cranberry-Honey Glaze

½ cup dried cranberries
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons water

Toppings

¾ cup crumbled feta cheese
½ cup pecans, roughly chopped
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves, optional
Extra lemon zest, optional

Instructions

1. Prepare the Oven

Preheat the oven to 425°F (220°C).

Line a large rimmed baking sheet with parchment paper or lightly grease it.

For the best caramelization, use a large baking sheet so the vegetables aren’t crowded.

2. Prepare the Potatoes and Squash

Place the cubed Yukon Gold potatoes and butternut squash in a large bowl.

Add:

1½ tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon thyme
¼ teaspoon smoked paprika
¼ teaspoon salt
A pinch of black pepper

Toss until evenly coated.

Spread them over the baking sheet and roast for 15 minutes.

3. Add the Carrots and Broccoli

While the potatoes and squash begin roasting, toss the carrots and broccoli with the remaining olive oil, garlic powder, thyme, paprika, salt, and pepper.

After the first 15 minutes, remove the baking sheet and add the carrots and broccoli.

Toss everything together and spread into a single layer.

Return to the oven and roast for another 20–25 minutes, stirring once halfway through.

The vegetables should be tender with browned, caramelized edges.

4. Make the Cranberry-Honey Glaze

While the vegetables roast, add the dried cranberries, honey, olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, salt, and water to a small saucepan.

Cook over medium-low heat for 3–5 minutes, stirring frequently.

The cranberries should soften and the mixture should become glossy.

Remove from the heat.

For a smoother glaze, blend briefly with an immersion blender or regular blender. For a more rustic texture, simply leave the cranberries whole.

5. Toast the Pecans

Place the chopped pecans in a dry skillet over medium-low heat.

Toast for approximately 3–5 minutes, stirring frequently.

Remove them as soon as they become fragrant. Be careful because pecans can burn quickly.

6. Glaze the Vegetables

Once the vegetables are roasted and caramelized, transfer them to a large serving bowl.

Drizzle approximately half to two-thirds of the cranberry-honey glaze over the vegetables.

Gently toss to coat.

Taste and add more glaze if desired.

7. Finish the Dish

Transfer the vegetables to a serving platter.

Scatter the crumbled feta and toasted pecans over the top.

Finish with fresh parsley, fresh thyme, and a little lemon zest.

Serve warm.

Nutrition Information

Approximate nutrition for 8 servings, including the feta, pecans, and glaze:

Calories: 350–390 per serving
Protein: 7–9 g
Carbohydrates: 43–48 g
Fiber: 7–9 g
Net carbs: approximately 36–41 g
Fat: 18–21 g
Saturated fat: 3–4 g
Sugar: 17–21 g
Sodium: 400–500 mg

Nutrition will vary depending on the exact amount of honey, dried cranberries, feta, olive oil, and pecans used.

Nut Information

The recipe contains pecans.

Approximate contribution from ½ cup pecans:

Calories: ~340
Protein: ~4.5 g
Fat: ~36 g
Carbohydrates: ~7 g
Fiber: ~5 g

For a nut-free version, replace the pecans with pumpkin seeds, sunflower seeds, or roasted chickpeas.

Helpful Tips

Cut the vegetables evenly

Try to keep the squash and potatoes around the same size so they cook at the same rate.

Don’t overcrowd the pan

Too many vegetables packed together will steam rather than caramelize. Use two baking sheets if necessary.

Roast the potatoes and squash first

They’re denser and require more cooking time than broccoli.

Watch the glaze

Honey and dried cranberries contain natural sugars, so the glaze can burn if exposed to very high heat for too long. It’s best added after roasting.

Toast the pecans separately

This gives them a much stronger nutty flavor and keeps them crunchy.

Add feta at the end

Adding it after roasting preserves its creamy texture and prevents it from becoming overly melted.

Q&A

Can I make this without honey?

Yes. You can replace the honey with maple syrup or use a sugar-free syrup suitable for cooking. You can also reduce the sweetener and let the cranberries provide more of the sweetness.

Can I use fresh cranberries?

Yes, but fresh cranberries are much more tart than dried cranberries. Simmer them with the glaze ingredients until they soften and burst.

Can I use sweet potatoes instead of Yukon potatoes?

Absolutely. Sweet potatoes work particularly well with the butternut squash and cranberry glaze.

Can I use another cheese instead of feta?

Yes. Goat cheese, Parmesan, blue cheese, or crumbled cotija can all work.

Can I use walnuts instead of pecans?

Yes. Walnuts are an excellent substitute and provide a similar crunchy texture.

Can I make it nut-free?

Yes. Omit the pecans and use toasted pumpkin seeds or sunflower seeds.

Can I make this ahead of time?

Yes. Roast the vegetables several hours ahead and refrigerate them. Reheat at 400°F (200°C) until hot, then add the feta, toasted pecans, parsley, and glaze.

Can I prepare the glaze ahead?

Yes. The cranberry-honey glaze can be refrigerated for up to 4–5 days. Warm it slightly before using if it becomes too thick.

Can I freeze the roasted vegetables?

You can, although broccoli and potatoes may become softer after thawing. For the best texture, prepare this dish fresh or refrigerate leftovers instead.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for 3–4 days.

How should I reheat leftovers?

Reheat in a 400°F (200°C) oven for 10–15 minutes or in an air fryer until warmed through. Add fresh feta and pecans after reheating for better texture.

Can I make this more savory and less sweet?

Yes. Reduce the honey and dried cranberries, increase the Dijon mustard and lemon juice slightly, and add extra black pepper, thyme, or rosemary.

What protein goes well with this?

It pairs especially well with roasted chicken, turkey, grilled salmon, baked cod, or grilled shrimp.

Is this a complete meal?

It can be served as a hearty vegetarian meal, but it is relatively moderate in protein. For a higher-protein meal, serve it with Greek yogurt, beans, lentils, eggs, chicken, or fish.