Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze
Description
This vibrant roasted vegetable medley balances sweet, savory, and tangy flavors. Tender caramelized butternut squash, golden carrots, broccoli, and Yukon potatoes are topped with creamy feta, toasted pecans, and a luscious cranberry-honey glaze. Perfect as a hearty side dish for holiday dinners, weeknight meals, or even as a vegetarian main with a grain like quinoa or farro.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 55–60 minutes
Servings: 4–6
Ingredients
Vegetables
1 small butternut squash, peeled and cut into 1-inch cubes
3 medium carrots, peeled and sliced into 1/2-inch thick coins
2 cups broccoli florets
2 medium Yukon gold potatoes, cubed into 1-inch pieces
Flavoring & Roasting
3 tablespoons olive oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika (optional, adds warmth)
Topping
1/2 cup crumbled feta cheese
1/3 cup toasted pecans, roughly chopped
Cranberry-Honey Glaze
3 tablespoons honey
2 tablespoons cranberry sauce (fresh or canned, smooth or lightly chunky)
1 teaspoon apple cider vinegar
1/4 teaspoon ground ginger
Instructions
1. Prep the vegetables
Preheat oven to 425°F (220°C).
Peel and cube the butternut squash, slice the carrots, cut the broccoli into florets, and cube the Yukon potatoes.
Place all vegetables in a large mixing bowl.
2. Season & roast
Drizzle olive oil over vegetables, then sprinkle with salt, pepper, cinnamon, and smoked paprika.
Toss until evenly coated.
Spread vegetables in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway through for even caramelization. Broccoli may be added after 10 minutes if you prefer it less roasted.
3. Prepare cranberry-honey glaze
In a small saucepan over low heat, combine honey, cranberry sauce, apple cider vinegar, and ground ginger.
Stir until smooth and warm, about 3–5 minutes.
4. Combine & finish
Remove roasted vegetables from the oven.
Drizzle the cranberry-honey glaze over them and toss gently to coat.
Transfer to a serving platter.
Sprinkle crumbled feta and toasted pecans on top.
Serve immediately.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Roast the vegetables and prepare the glaze in advance. Store separately in airtight containers. Reheat in the oven at 375°F (190°C) for 10–15 minutes before serving, then add the glaze, feta, and pecans fresh.
Q: Can I substitute nuts?
A: Absolutely! Walnuts or almonds work well. Toast them lightly to enhance flavor.
Q: Can I make this vegan?
A: Yes, omit the feta or use a plant-based cheese alternative. The glaze and vegetables remain naturally vegan.
Q: Can I add protein to make it a main dish?
A: Yes, roasted chickpeas or cubed tofu tossed with olive oil and spices make a great addition.
Q: How do I keep broccoli from overcooking?
A: Add broccoli for the last 10–12 minutes of roasting to maintain a slightly crisp texture.
Nutritional Information (per serving, serves 6)
NutrientAmount:
Calories:210
kcal:Protein
5 g:Carbohydrates
29 g:Dietary Fiber
5 g:Sugars
10 g:Fat:10 g
Saturated Fat:2.5 g
Sodium:250 mg
Cholesterol:7 mg