Mediterranean Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Pomegranate-Honey Glaze
This Mediterranean-style roasted vegetable dish brings together warm caramelized flavors, bright toppings and a sweet-tangy glaze that gives each bite a little shine. The mix of butternut squash, sweet potato, carrots and Brussels sprouts roasts until the edges turn golden and crisp. As they cook, their natural sweetness deepens, which pairs well with the salty feta and the crunch of toasted walnuts. The pomegranate-honey glaze brings everything together. It’s light, fruity and adds just enough acidity to balance the richness of the vegetables.
This dish works for both weeknights and gatherings. You can serve it warm as a side, or build it into a full meal by adding couscous, quinoa or grilled chicken. It also holds up well for meal prep, since the vegetables stay flavorful even after reheating. The Mediterranean touches come from simple ingredients like olive oil, lemon, herbs and feta. Nothing complicated, just clean flavors that feel comforting and fresh at the same time.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
Vegetables & Seasoning
3 cups butternut squash cubes
2 cups sweet potato cubes
2 cups Brussels sprouts, halved
1½ cups carrot slices
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
Glaze & Toppings
2 tablespoons honey
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
½ cup crumbled feta
⅓ cup toasted walnuts
¼ cup pomegranate seeds
2 tablespoons chopped parsley
Instructions
Heat your oven to 425°F (220°C).
Line two baking sheets with parchment for even roasting.
Add squash, sweet potato, Brussels sprouts and carrots to a large bowl.
Drizzle with olive oil and toss to coat.
Add salt, pepper, smoked paprika, oregano and garlic powder. Mix well.
Spread vegetables on the baking sheets in a single layer. Don’t overcrowd.
Roast 30–40 minutes, stirring once halfway through, until caramelized.
Whisk honey, pomegranate molasses and lemon juice together for the glaze.
Transfer hot vegetables to a serving dish and drizzle with the glaze.
Top with feta, walnuts, pomegranate seeds and parsley.
Tips
Cut the vegetables into similar sizes so they roast evenly.
Keep Brussels sprouts cut side down for better caramelization.
Use high heat; it brings out sweetness and color.
Don’t crowd the pans or the vegetables will steam.
Toss halfway through roasting to prevent burning.
Taste a piece near the end; some ovens need 5 extra minutes.
Add the glaze after roasting so it doesn’t burn.
Toast walnuts in a dry pan for deeper flavor.
Add feta right before serving to keep it from melting.
If you don’t have pomegranate molasses, reduce the honey slightly and add more lemon.
Variations
Add red onion slices for extra sweetness.
Use goat cheese instead of feta.
Mix in chickpeas for a complete meal.
Replace sweet potato with parsnips.
Add chili flakes for heat.
Swap walnuts for pistachios.
Use maple syrup instead of honey for a different sweetness.
Add fresh mint instead of parsley.
Mix in cooked quinoa after roasting to make it a warm salad.
Add roasted beet cubes for color and earthiness.
Q&A
Can I prep the vegetables ahead?
Yes, cut them the day before and refrigerate in airtight containers.
Can I skip pomegranate molasses?
You can, but the flavor is better with it. Use more lemon and honey as a substitute.
Can I make this dish dairy-free?
Yes, leave out the feta or use a plant-based version.
How do I make the vegetables extra crispy?
Use two pans and avoid stacking the vegetables.
Can I use frozen vegetables?
Not recommended for this recipe; they don’t caramelize well.
Does the glaze go on before or after roasting?
After roasting, so it doesn’t burn.
Can I store leftovers?
Yes. Refrigerate up to four days.
How do I reheat without losing texture?
Roast leftovers at 400°F for 8–10 minutes.
Can I add protein?
Grilled chicken, salmon or pan-seared tofu all work well.
Can I make this into a full meal?
Serve over quinoa, rice, couscous or add cooked lentils.
Nutrition
(per serving, approx. 1/6 of recipe)
Calories: 260
Protein: 6g
Carbs: 33g
Fat: 12g
Fiber: 6g
Sugar: 12g
Conclusion
This roasted vegetable dish has the kind of balance that makes Mediterranean cooking so appealing. The vegetables soften on the inside and caramelize on the outside, giving the dish natural sweetness and a comforting texture. The glaze adds a bright finish that keeps each bite interesting instead of heavy. The feta and walnuts add a savory crunch, while the pomegranate seeds bring color and freshness.
It’s simple to make, includes basic ingredients and works with just about any main dish you want to pair it with. You can also serve it as the main course by adding grains or protein. It’s easy to adjust the flavors depending on your mood. Add spice, switch up the vegetables or change the cheese. The dish still works.