Mediterranean Caramelized Pumpkin, Carrots, Brussels Sprouts & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze
This vibrant Mediterranean roasted vegetable medley celebrates the flavors of autumn with a balance of sweetness, savory depth, and nutty crunch. Pumpkin, carrots, Brussels sprouts, and Yukon potatoes are roasted to caramelized perfection, then finished with crumbled feta, toasted pecans, and a luscious cranberry-honey glaze. Each bite is a harmony of textures: tender vegetables, creamy cheese, crunchy nuts, and a sweet-tart glaze. This dish works beautifully as a side for holiday meals, a vegetarian main, or a colorful addition to a grain bowl or salad.
Prep time: 25 minutes
Cook time: 40–45 minutes
Total time: 1 hour 10 minutes
Yield: 6 servings
Ingredients
2 cups pumpkin, peeled and cubed
2 cups carrots, peeled and cut into 1-inch chunks
2 cups Brussels sprouts, trimmed and halved
2 cups Yukon potatoes, peeled and cubed
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon cinnamon
½ cup pecans, roughly chopped and toasted
½ cup feta cheese, crumbled
¼ cup dried cranberries
3 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves
Optional: fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss pumpkin, carrots, Brussels sprouts, and Yukon potatoes with olive oil, salt, black pepper, smoked paprika, cumin, and cinnamon.
Spread vegetables in a single layer on the prepared baking sheet, ensuring they have space to roast evenly.
Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and caramelized on the edges.
While vegetables roast, prepare the glaze by whisking together honey, balsamic vinegar, and fresh thyme.
Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and slightly golden.
When vegetables are done, remove from the oven and transfer to a serving platter.
Drizzle the cranberry-honey glaze over the roasted vegetables and toss gently to coat.
Sprinkle crumbled feta, toasted pecans, and dried cranberries over the top.
Garnish with fresh parsley if desired and serve warm.
Tips
Cut all vegetables to similar sizes for even roasting.
Avoid overcrowding the baking sheet to prevent steaming; use two pans if needed.
Toss vegetables halfway through roasting for consistent caramelization.
Use oil generously to ensure golden, crispy edges.
Fresh thyme enhances flavor, but dried can be used in a pinch.
Toast pecans just before serving to maintain crunch and aroma.
Honey-balsamic glaze can be prepared in advance and stored at room temperature.
Choose Yukon potatoes for their creamy texture; sweet potatoes can be substituted.
Taste for seasoning after roasting; sometimes a pinch of extra salt or pepper brightens the flavors.
Serve immediately after adding feta to prevent it from melting too much and losing texture.
Variations
Substitute butternut squash for pumpkin for a sweeter flavor.
Add parsnips or turnips for more root vegetable variety.
Swap feta for goat cheese for a tangier profile.
Replace pecans with walnuts or almonds for a different nutty crunch.
Use maple syrup instead of honey for a richer glaze.
Sprinkle pomegranate seeds on top for color and tartness.
Roast garlic cloves alongside vegetables for extra depth.
Add a pinch of chili flakes for subtle heat.
Incorporate cooked quinoa or farro for a hearty grain bowl version.
Finish with a drizzle of extra virgin olive oil for glossy presentation.
Q&A
Can this dish be made ahead?
Yes, roast vegetables and store separately; reheat and add glaze, feta, and pecans just before serving.
Can I freeze leftovers?
Vegetables can be frozen, but feta and glaze are best added fresh after thawing.
Can I make this vegan?
Omit feta or use a plant-based cheese alternative.
Can I use canned pumpkin?
Fresh cubed pumpkin is preferred for texture, but firm canned pumpkin cubes may be used carefully.
How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use a different glaze?
Yes, balsamic reduction, maple syrup, or agave can be substituted.
Can I roast everything in one pan?
Yes, but ensure enough space between pieces for caramelization.
Can this be served cold?
Yes, it works well as a salad topping or chilled side.
How can I make it spicier?
Add cayenne pepper or crushed red pepper flakes to the spice mix.
What pairs well with this dish?
It complements roasted meats, grilled fish, grain bowls, or Mediterranean dips.
Nutrition
(Per Serving, Approximate)
Calories: 250 kcal
Fat: 14 g
Saturated Fat: 4 g
Carbohydrates: 28 g
Sugar: 9 g
Protein: 6 g
Sodium: 320 mg
Fiber: 5 g
Conclusion
Mediterranean Caramelized Pumpkin, Carrots, Brussels Sprouts & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze is a versatile dish that celebrates the season’s best flavors. The combination of roasted vegetables, tangy feta, crunchy pecans, and sweet-tart glaze creates a sophisticated yet approachable side or main dish. Its balance of textures and flavors makes it a standout for holiday gatherings, weeknight dinners, or vegetarian meals. Each bite is a perfect marriage of Mediterranean-inspired ingredients, offering warmth, comfort, and visual appeal that is sure to impress family and guests alike.