Caramelized Butternut Squash, Parsnips, Brussels Sprouts & Sweet Potato
with Feta, Pecans & Cranberry-Honey Glaze
This is a cozy roasted vegetable dish with a mix of earthy, sweet, and bright Mediterranean flavors. The butternut squash and sweet potato turn soft and caramelized, the Brussels sprouts crisp up on the edges, and the parsnips add a sweet, nutty depth you don’t get from other root vegetables. Once everything comes out of the oven, the warm vegetables are tossed with toasted pecans, crumbled feta, and a simple cranberry-honey glaze that balances sweetness with light acidity.
It works as a colorful holiday side, a vegetarian main, or a warm salad to serve with grilled chicken or baked fish. The prep is simple, the roasting does most of the work, and the glaze takes less than a minute to mix. It’s a dish you can make ahead and assemble right before serving, and it always feels special even though the ingredients are basic.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
Vegetables
2 cups butternut squash, peeled and cubed
2 medium parsnips, peeled and sliced
1 cup Brussels sprouts, halved
1 medium sweet potato, cubed
1 small red onion, sliced
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cinnamon (optional but great with squash)
2 garlic cloves, minced
Cranberry-Honey Glaze
2 tbsp honey
1½–2 tbsp cranberry sauce or finely chopped dried cranberries
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp olive oil
Pinch of salt and pepper
Finishing
½ cup pecans, roughly chopped and toasted
½ cup crumbled feta
Fresh parsley
Extra honey (optional)
Instructions
Prep the vegetables. Cut everything into even pieces so they roast at the same rate. Keep the Brussels sprouts on the smaller side.
Season. Add squash, parsnips, sprouts, sweet potato, and onion to a bowl. Toss with olive oil, salt, pepper, paprika, oregano, and cinnamon.
- Spread out on a sheet pan. Space the vegetables so they can brown properly.
- Roast the vegetables. Bake at 220°C for 25 minutes.
- Add garlic. Remove the tray, sprinkle the minced garlic, and toss gently.
- Roast again. Return the pan to the oven for 10–15 minutes until everything is browned and caramelized.
- Toast the pecans. Warm them in a dry pan for 2–3 minutes until fragrant.
- Make the glaze. Whisk honey, cranberry sauce, lemon juice, mustard, olive oil, salt, and pepper. Keep it slightly thick so it clings to the vegetables.
- Assemble. Place the roasted vegetables on a platter and drizzle the glaze over the top.
- Finish the dish. Add crumbled feta, toasted pecans, and parsley. Drizzle extra honey if you want more sweetness.
Tips
Use a very hot oven. High heat builds flavor and caramelization quickly.
Dry the vegetables before seasoning. Moisture prevents browning.
Cut parsnips evenly. Thin ends cook faster, so keep them slightly thicker.
Add garlic late. It burns if roasted for the full time.
Spread out the vegetables. If needed, use two pans to avoid steaming.
Taste the glaze before using it. Adjust the honey or lemon depending on how sweet your cranberry mixture is.
Don’t skip toasting the pecans. It brings out their natural flavor and improves their crunch.
Use feta at the end. Adding it too early makes it melt into the vegetables.
Peel the parsnips if they’re large. Big ones can have a woody center.
Serve warm or room temperature. This dish holds its texture well either way.
Variations
Add chickpeas for protein and extra texture.
Replace pecans with walnuts, pistachios, or sliced almonds.
Use goat cheese instead of feta for a creamier finish.
Swap cranberry with pomegranate molasses for a sharper flavor.
Make it spicy by adding chili flakes to the glaze.
Add roasted red peppers for sweetness and color.
Mix in couscous or quinoa to turn it into a full meal.
Add fresh herbs like basil, mint, or dill.
Replace sweet potato with pumpkin or golden beetroot.
Top with pomegranate seeds for brightness and crunch.
Q&A
Can I make this ahead?
Yes. Roast the vegetables earlier in the day and reheat before serving. Add feta and pecans at the end.
Do parsnips cook at the same rate as squash?
They do when cut evenly. Keep them slightly thicker if your squash cubes are large.
Can I air fry this?
Yes. Air fry the vegetables at 190°C for 15–18 minutes, shaking once.
Can I replace honey?
Maple syrup works well and adds a deeper flavor.
Does the glaze have to be sweet?
You can add more lemon or a splash of vinegar for a sharper taste.
Can I use frozen Brussels sprouts?
Fresh gives better browning, but thawed and dried frozen sprouts can still work.
Can I make this vegan?
Skip the feta, swap honey for maple syrup, and add roasted chickpeas or vegan cheese.
What protein goes well with this?
Grilled chicken, baked salmon, or roasted turkey.
Why use mustard in the glaze?
It helps bind the glaze and adds acidity.
How do I keep the vegetables from getting mushy?
Avoid overcrowding and don’t cover the pan.
Nutrition
(Approx per serving)
Calories: 370
Protein: 9 g
Carbs: 44 g
Fat: 19 g
Fiber: 8 g
Sugar: 14 g
Sodium: Moderate (higher with feta)
Conclusion
This recipe brings together warm roasted vegetables, crunchy pecans, creamy feta, and a sweet-tangy glaze that ties everything together. The combination of squash, parsnips, sprouts, and sweet potato gives you a wide range of textures and flavors in every bite. It looks beautiful on the table and works equally well as a centerpiece or a side. The glaze adds brightness without overpowering the natural sweetness of the vegetables, and the feta balances everything with a salty kick.