Description
A cozy, nutrient-packed roasted vegetable dish with sweet caramelized edges, tangy feta, crunchy walnuts, and a rich cranberry-honey glaze. Perfect as a holiday side or healthy main.
Ingredients
Roasted Vegetables
2 cups butternut squash, cubed
1 cup carrots, sliced
2 cups Brussels sprouts, halved
1 large sweet potato, cubed
2 tbsp olive oil
1 tbsp maple syrup or honey
1 tsp smoked paprika
½ tsp cinnamon
½ tsp garlic powder
Salt & pepper to taste
Toppings
½ cup feta cheese, crumbled
⅓ cup walnuts, toasted
¼ cup dried cranberries
Fresh parsley (optional)
Cranberry-Honey Glaze
2 tbsp honey
1 tbsp balsamic vinegar
2 tbsp cranberry sauce (or mashed dried cranberries + water)
1 tsp Dijon mustard (optional)
Instructions
- Roast vegetables
Preheat oven to 400°F (200°C)
Toss all veggies with olive oil, maple syrup, spices, salt & pepper
Spread evenly on baking sheet
Roast for 25–30 minutes, flipping halfway
👉 Roast until golden and caramelized
- Make glaze
In a small pan, combine:
Honey
Cranberry sauce
Balsamic vinegar
Dijon mustard
Simmer for 3–5 minutes until slightly thickened
- Assemble
Transfer roasted veggies to serving dish
Drizzle warm glaze over top
- Add toppings
Sprinkle feta, walnuts, cranberries, and parsley
- Serve
Serve warm as a side or main
Tips
Don’t overcrowd pan → helps caramelization
Roast at high heat for crispy edges
Add goat cheese instead of feta for creamier taste
Use pecans instead of walnuts
Servings
Serves 4–6 people
🥗 Nutritional Info (approx per serving)
Calories: ~250–320
Protein: 6–8g
Carbs: 30–35g
Fat: 12–16g
Fiber: 6–8g
Benefits
✔ High in fiber → supports digestion
✔ Rich in vitamins A & C
✔ Heart-healthy fats from walnuts
✔ Antioxidant-rich ingredients
Q&A
Q: Can I make this ahead?
✔ Yes! Roast veggies and reheat before serving
Q: Can I make it vegan?
✔ Replace feta with vegan cheese or skip it
Q: How to store leftovers?
✔ Refrigerate up to 4 days
Q: Can I add protein?
✔ Yes — add chicken, chickpeas, or tofu