Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley with Feta, Walnuts & Cranberry-Honey Glaze
Ingredients
Roasted Vegetables
- 3 cups Brussels sprouts, halved
- 2 cups sweet potato, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and cut into chunks
- 2 medium beets, peeled and cubed
- 2½ tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Cranberry-Honey Glaze
- ⅓ cup dried cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp orange juice
- ½ tsp Dijon mustard
- Pinch of salt
- Pinch of black pepper
Toppings
- ¾ cup crumbled feta cheese
- ½ cup walnuts, roughly chopped
- 2 tbsp fresh parsley, chopped
- 1–2 tbsp additional dried cranberries, optional
Instructions
1. Prepare the Vegetables
Preheat oven to 425°F (220°C).
Place the Brussels sprouts, sweet potato, butternut squash, carrots, and beets on a large baking sheet.
Drizzle with olive oil and sprinkle with garlic powder, thyme, smoked paprika, salt, and black pepper. Toss thoroughly until everything is evenly coated.
Spread the vegetables into a single layer. Use two baking sheets if they are crowded.
2. Roast
Roast for 30–40 minutes, turning the vegetables halfway through.
The vegetables should be tender inside with caramelized, browned edges.
If you want the Brussels sprouts especially crispy, place them cut-side down on the baking sheet.
3. Make the Cranberry-Honey Glaze
While the vegetables roast, add the dried cranberries, honey, balsamic vinegar, olive oil, orange juice, and Dijon mustard to a small saucepan.
Warm over medium-low heat for 3–5 minutes, stirring occasionally, until the cranberries soften and the glaze becomes slightly syrupy.
Remove from the heat.
4. Glaze the Vegetables
Transfer the roasted vegetables to a large serving bowl or leave them on the baking sheet.
Drizzle with the warm cranberry-honey glaze and gently toss to coat.
5. Add the Toppings
Sprinkle the vegetables with crumbled feta, toasted or raw walnuts, fresh parsley, and additional dried cranberries if desired.
Serve warm.
Nutrition Information
Approximate per serving, based on 8 servings:
- Calories: 285
- Protein: 6 g
- Fat: 15 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Net Carbs: 28 g
- Sugar: 15 g
- Sodium: 330 mg
Nutrition is approximate and will vary depending on the amount of honey, feta, walnuts, and dried cranberries used.
Recipe Notes
- For extra caramelization: Don’t overcrowd the baking sheets.
- For crispier Brussels sprouts: Place them cut-side down.
- For sweeter glaze: Add another teaspoon of honey.
- For a less-sweet version: Reduce the honey and use extra balsamic vinegar.
- For more crunch: Toast the walnuts at 350°F (175°C) for 5–7 minutes before adding.
- For a vegetarian main dish: Add chickpeas, lentils, or quinoa.
- For a dairy-free version: Replace feta with a dairy-free feta alternative or omit it.
- For a no-added-sugar version: Omit the honey and use a small amount of balsamic vinegar and orange juice for sweetness.
Q&A
Q: Can I prepare this ahead of time?
Yes. Roast the vegetables up to 2 days ahead and refrigerate. Reheat at 400°F (200°C) until hot, then add the glaze, feta, and walnuts.
Q: Can I use frozen butternut squash?
Yes. Roast it directly from frozen, but allow a little extra cooking time and avoid overcrowding the pan.
Q: Should I cook the beets separately?
You can. Beets can take slightly longer to become tender. Cutting them into smaller cubes helps them cook at the same rate as the other vegetables.
Q: Can I use pecans instead of walnuts?
Absolutely. Pecans are an excellent substitute.
Q: Can I make the glaze without honey?
Yes. For a less-sweet glaze, omit the honey and increase the balsamic vinegar slightly.
Q: How do I keep the feta from melting?
Add it after roasting rather than before. This keeps the feta creamy and crumbly.
Q: Can I make this lower-carb?
Yes. Reduce or omit the sweet potato and increase Brussels sprouts, cauliflower, or broccoli.
Q: What makes the vegetables caramelized?
High oven heat, enough space between the vegetables, and allowing them to roast undisturbed for part of the cooking time help create those browned, caramelized edges.
