Mediterranean Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Skewers with Walnuts & Cranberry-Honey Glaze
These Mediterranean-inspired vegetable skewers combine the natural sweetness of root vegetables with the earthy bite of Brussels sprouts, roasted to perfection and finished with a nutty, tangy, and sweet glaze. The Cranberry-Honey Glaze enhances the caramelized vegetables, while toasted walnuts add crunch and depth. Perfect for a festive gathering, family dinner, or as a vibrant side dish, these skewers celebrate Mediterranean flavors with olive oil, fresh herbs, and citrus notes, creating a dish that is both visually striking and packed with flavor.
Prep time: 25 minutes
Roasting time: 35 minutes
Total time: 1 hour
Servings: 4–6
Ingredients
Vegetables:
1 cup Brussels sprouts, halved
1 cup sweet potato, cut into 1-inch cubes
1 cup butternut squash, cut into 1-inch cubes
1 cup carrots, cut into 1/2-inch thick slices
1 cup beets, peeled and cut into 1-inch cubes
For roasting:
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon dried thyme or rosemary
For the glaze:
1/3 cup cranberry sauce (fresh or canned)
2 tablespoons honey
1 tablespoon lemon juice
For topping:
1/3 cup toasted walnuts, roughly chopped
1 tablespoon chopped fresh parsley
Other:
Wooden or metal skewers
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets with olive oil, salt, pepper, smoked paprika, and thyme.
Spread vegetables in a single layer on the prepared baking sheet and roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
While vegetables roast, mix cranberry sauce, honey, and lemon juice in a small bowl to make the glaze. Set aside.
Remove roasted vegetables from the oven and allow them to cool slightly until easy to handle.
Thread the vegetables onto skewers in a colorful pattern, alternating types for visual appeal.
Brush each skewer generously with the cranberry-honey glaze.
Place the skewers back on the baking sheet and roast for an additional 5–10 minutes, just to warm and set the glaze.
Remove from the oven and sprinkle with toasted walnuts for added crunch.
Garnish with fresh parsley and serve warm, either as a main feature or a festive side dish.
Tips
Use vegetables of uniform size for even cooking.
Soak wooden skewers in water for 20 minutes to prevent burning.
Roast root vegetables first, then add Brussels sprouts later if needed, as they cook faster.
Toss vegetables halfway through roasting to ensure even caramelization.
Keep the glaze warm slightly before brushing to make it easier to spread.
Drizzle a little extra olive oil over the vegetables before roasting for added richness.
Toast walnuts in a dry skillet for 3–5 minutes to enhance their flavor.
Add a pinch of cayenne to the glaze for a subtle heat.
Let skewers rest for a few minutes after glazing to allow the flavors to meld.
Serve immediately; reheating may soften the roasted vegetables too much.
Variations
Swap beets with parsnips for a sweeter, earthy flavor.
Replace walnuts with pecans or almonds for different nutty notes.
Add zucchini or bell peppers for extra color and flavor.
Use maple syrup instead of honey for a deeper sweetness.
Sprinkle feta cheese over the finished skewers for creaminess.
Brush skewers with balsamic glaze for a tangy alternative.
Add fresh rosemary or thyme sprigs between vegetables for an aromatic touch.
Serve over a bed of couscous or quinoa for a hearty meal.
Include mushrooms for an earthy, meaty texture.
Add a sprinkle of sumac or za’atar before serving for a Mediterranean spice twist.
Q & A
Can I make these skewers ahead of time?
Yes, roast the vegetables ahead and assemble just before serving.
Can I use frozen vegetables?
Fresh vegetables are recommended; frozen may release excess water.
Is this dish vegan?
Yes, the recipe is naturally vegan.
Can I grill the skewers instead of roasting?
Yes, they can be grilled over medium heat for 10–12 minutes.
How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days.
Can I omit the glaze?
Yes, but the glaze adds a sweet-tangy contrast that elevates the dish.
Do I have to use skewers?
No, you can serve the roasted vegetables as a tray bake.
Can I add protein?
Yes, halloumi cubes, tofu, or cooked chicken pieces work well.
How spicy is the glaze?
It’s mild; add cayenne for more heat.
Can I serve this cold?
Yes, it works as a room-temperature dish but tastes best warm.
Nutrition
(Per Serving, Approximate)
Calories: 260
Protein: 6g
Carbohydrates: 35g
Fat: 12g
Fiber: 8g
Sugar: 14g
Sodium: 250mg
Conclusion
Mediterranean Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Skewers with Walnuts & Cranberry-Honey Glaze offer a colorful, nutrient-packed, and flavorful addition to any meal. The combination of caramelized vegetables, crunchy nuts, and a sweet-tangy glaze creates a perfect balance of textures and flavors. These skewers are versatile enough to serve as a main vegetarian feature, a festive side, or a creative addition to Mediterranean-inspired dinners. Easy to prepare yet visually stunning, this dish embodies the best of Mediterranean cooking: fresh, wholesome ingredients combined with bold, satisfying flavors that are sure to impress at any table.