Mediterranean Roasted Pumpkin, Brussels Sprouts & Red Pepper with Feta, Almonds & Honey-Balsamic Glaze
This recipe brings together caramelized pumpkin, crisp Brussels sprouts and sweet red peppers, all coated in a glossy honey-balsamic glaze. The vegetables roast until lightly charred, the almonds add a nutty crunch and the feta gives a creamy, salty contrast. The dish feels warm and cozy, but the glaze keeps it bright. It works as a vegetarian main, a colorful side for gatherings or part of a Mediterranean-style dinner spread. The process is simple: roast the vegetables, whisk the glaze, and finish with toppings.
Total Time: 45–55 minutes
Active Prep: 15 minutes
Serves: 4
Ingredients
Roasted Vegetables
3 cups peeled pumpkin cubes
2 cups Brussels sprouts, halved
1 large red bell pepper, sliced
1 medium red onion, sliced
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
Glaze
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
½ teaspoon Dijon mustard
Pinch of salt
Toppings
½ cup crumbled feta
⅓ cup sliced almonds, toasted
2 tablespoons chopped parsley
Instructions
Heat the oven. Set it to 425°F (220°C). Line a large baking sheet with parchment.
Prepare the vegetables. Cut the pumpkin into even cubes. Halve the Brussels sprouts and slice the red pepper and onion.
Season the vegetables. Place the pumpkin, sprouts, pepper and onion on the tray. Add olive oil, salt, pepper, smoked paprika and thyme. Toss until coated.
Spread them out. Give the vegetables enough room so they roast instead of steaming.
Start roasting. Bake for 20–25 minutes until the edges begin to brown.
Flip the vegetables. Use a spatula to turn everything. This helps even caramelization.
Finish roasting. Roast another 10–15 minutes until the pumpkin is tender and the sprouts are crisp on the edges.
Make the glaze. In a small saucepan, whisk balsamic vinegar, honey, lemon juice, Dijon and a pinch of salt. Simmer for 4–6 minutes on low until slightly thickened.
Toast the almonds. Add almonds to a dry pan and toast for 2–3 minutes until golden. Stir often.
Assemble the dish. Transfer roasted vegetables to a platter. Drizzle the warm glaze over the top. Sprinkle feta, toasted almonds and parsley. Serve warm.
Tips
Choose dense pumpkin. Varieties like sugar pumpkin or kabocha roast evenly and stay firm.
Cut pumpkin into smaller cubes. Brussels sprouts cook faster, so smaller pumpkin pieces help everything finish at the same time.
Dry vegetables well. Moisture prevents browning. Pat the sprouts and pumpkin dry before seasoning.
Use high heat for caramelization. The color and flavor come from fast roasting, not slow baking.
Flip at the right moment. Turning too early stops the browning. Wait until the vegetables have color on the bottom.
Simmer the glaze gently. High heat makes it thick too quickly. A slow reduction gives a smooth finish.
Taste the glaze before finishing. Adjust lemon or honey depending on your preference.
Add feta at the end. If you mix it in too early, it melts and loses its texture.
Toast almonds right before serving. Freshly toasted nuts stay crisp and aromatic.
Let the vegetables rest a minute. A short rest helps the flavors settle and makes the glaze coat better.
Variations
Swap pumpkin for butternut squash if you prefer a sweeter flavor.
Use goat cheese instead of feta for a creamier, tangier topping.
Replace almonds with pistachios for a softer crunch.
Add chickpeas to make it more filling. Roast them with the vegetables.
Use maple syrup instead of honey for a deeper sweetness.
Add garlic cloves to the roasting tray for extra aroma.
Finish with pomegranate seeds for a fresh, juicy pop.
Use oregano or rosemary instead of thyme for different herbal notes.
Make it spicy with Aleppo pepper or chili flakes.
Turn it into a full meal by serving over couscous, quinoa or warm lentils.
Variations
Add zucchini in the last 15 minutes for softer, sweeter notes.
Stir in cooked farro for a rustic grain bowl.
Add sun-dried tomatoes for more Mediterranean flavor.
Mix in caramelized onions for deeper sweetness.
Use hazelnuts instead of almonds for a richer crunch.
Replace Brussels sprouts with broccoli if you prefer milder greens.
Add roasted red onions tossed with thyme and lemon for extra depth.
Use a yogurt-garlic drizzle instead of glaze for a lighter option.
Make it vegan by skipping cheese or using a plant-based alternative.
Add a touch of orange zest to the glaze for a fruitier finish.
Q&A
Can I use canned pumpkin?
No. It won’t roast or hold its shape.
Can I roast the vegetables ahead?
Yes. Reheat in a hot oven for 8–10 minutes before assembling.
Will frozen Brussels sprouts work?
Not ideal. They release water and won’t crisp.
Can I use pumpkin with skin on?
Some varieties like kabocha have edible skin. Traditional pumpkin should be peeled.
How do I stop Brussels sprouts from burning?
Place them cut-side down and avoid cutting them too small.
Can I double the recipe?
Yes. Use two trays so the vegetables roast evenly.
What can I serve it with?
Grilled chicken, baked fish, quinoa or warm pita.
Can I replace honey in the glaze?
Maple syrup or agave both work well.
Can I make the glaze thicker?
Simmer it a little longer, but don’t let it turn sticky.
How long do leftovers last?
Up to 3 days in the fridge. Add a squeeze of lemon when reheating.
Nutrition
(Per Serving, Approx.)
Calories: 300–340
Protein: 7g
Carbs: 38g
Fat: 14g
Fiber: 6g
Sugar: 13g
Sodium: Depends on feta and added salt.
Conclusion
This Mediterranean-style dish brings together warm roasted vegetables, a glossy sweet-tangy glaze and a mix of creamy and crunchy toppings that make every bite satisfying. The pumpkin adds natural sweetness, the Brussels sprouts bring crisp edges and the red pepper brightens the plate. The almonds and feta elevate the texture and flavor, while the honey-balsamic glaze ties everything together with a balanced finish. It’s simple, versatile and just as good for weekday dinners as it is for gatherings. Serve it warm on its own or pair it with your favorite protein for a complete meal.