Mediterranean Carrot & Butternut “Golden Garland” with Cranberry Herb Dressing
Mediterranean Carrot and Butternut “Golden Garland” with Cranberry Herb Dressing is a vibrant, festive side dish that feels just as special as it looks. Sweet roasted carrots and tender cubes of butternut squash are arranged in an elegant garland pattern, then finished with a tangy-sweet cranberry and herb dressing that ties everything together. This dish balances caramelized овощiable sweetness with bright acidity and fragrant herbs, making it perfect for holiday tables, fall dinners, or anytime you want a colorful, nourishing centerpiece that is both elegant and comforting.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6
Ingredients
For the roasted vegetables:
4 large carrots, peeled and cut into long batons
3 cups butternut squash, peeled and cubed
3 tablespoons olive oil
1 tablespoons honey
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
For the cranberry herb dressing:
1/2 cup whole berry cranberry sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 teaspoon Dijon mustard
Optional garnish:
Pomegranate seeds
Toasted sliced almonds
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the carrots and butternut squash with olive oil, honey, smoked paprika, thyme, salt, and black pepper.
Spread the vegetables in an even single layer on the baking sheet to ensure they roast instead of steam.
Roast for 25 to 30 minutes, turning once halfway through, until the vegetables are tender and caramelized on the edges.
While the vegetables roast, whisk together cranberry sauce, olive oil, apple cider vinegar, orange juice, orange zest, Dijon mustard, parsley, and fresh thyme in a small bowl.
Taste the dressing and adjust with a pinch of salt or extra orange juice if needed.
Remove the roasted vegetables from the oven and allow them to cool slightly so they are warm but not steaming.
Arrange the carrots and squash in a curved “garland” pattern on a large serving platter.
Spoon or drizzle the cranberry herb dressing over the vegetables in a decorative pattern.
Sprinkle pomegranate seeds and toasted almonds on top just before serving.
Tips
Cut carrots and squash into uniform sizes so they roast evenly.
Do not overcrowd the pan, as this prevents caramelization.
Use a metal baking sheet for better browning.
Flip the vegetables halfway through cooking to achieve even color.
Warm the cranberry sauce slightly to make it easier to whisk.
Use fresh herbs for the dressing for maximum aroma and flavor.
Arrange the vegetables while they are still warm so the dressing lightly melts over them.
Add a pinch of flaky sea salt before serving to enhance sweetness.
Use a large, white serving platter to make the colors pop visually.
Prepare the dressing in advance and store it in the fridge until needed.
Variations
Add parsnips for a slightly nuttier flavor profile.
Use sweet potato instead of butternut squash for a softer texture.
Add a pinch of cinnamon or nutmeg to the vegetables for a warm spice note.
Stir in crumbled feta over the top for a salty contrast.
Replace cranberry sauce with pomegranate molasses for a deeper tang.
Add a handful of arugula to the platter for a fresh green backdrop.
Use lemon juice instead of orange for a sharper citrus finish.
Sprinkle toasted pumpkin seeds instead of almonds for a nut-free crunch.
Add a drizzle of balsamic glaze for extra sweetness.
Make it spicy with a dash of red pepper flakes in the dressing.
Q&A
Can I make this dish ahead of time?
Yes, you can roast the vegetables and prepare the dressing a day in advance.
Can I serve this cold?
It tastes best warm or at room temperature.
What if I don’t have cranberry sauce?
You can substitute with lingonberry jam or a thick raspberry preserve.
Is this recipe vegan?
Replace honey with maple syrup to make it fully vegan.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Can I use frozen butternut squash?
Yes, just thaw and dry it well before roasting.
Can I add protein to this dish?
Grilled chicken or chickpeas pair well if you want to make it more filling.
What herbs work best?
Parsley and thyme are classic, but rosemary or dill also work well.
Will kids enjoy this dish?
The natural sweetness usually makes it kid-friendly.
Can I double the recipe?
Yes, just use multiple baking sheets to avoid overcrowding.
Nutrition
(Per Serving, Approximate)
Calories: 230 kcal
Protein: 3 g
Carbohydrates: 32 g
Fat: 10 g
Fiber: 6 g
Sugar: 18 g
Sodium: 260 mg
Conclusion
Mediterranean Carrot and Butternut “Golden Garland” with Cranberry Herb Dressing is a beautiful balance of flavor, texture, and visual appeal. The caramelized vegetables provide natural sweetness, while the tangy cranberry herb dressing adds brightness and depth. Whether served as a holiday side or a colorful everyday dish, it brings warmth, elegance, and wholesome Mediterranean charm to the table, making any meal feel a little more special.