Description
A cozy, nutrient-packed roasted vegetable dish with sweet caramelized edges, tangy feta, crunchy walnuts, and a rich cranberry-honey glaze. Perfect as a holiday side or healthy main.
Ingredients
Roasted Vegetables
2 cups butternut squash, cubed
1 cup carrots, sliced
2 cups Brussels sprouts, halved
1 large sweet potato, cubed
2 tbsp olive oil
1 tbsp maple syrup or honey
1 tsp smoked paprika
½ tsp cinnamon
½ tsp garlic powder
Salt & pepper to taste
Toppings
½ cup feta cheese, crumbled
⅓ cup walnuts, toasted
¼ cup dried cranberries
Fresh parsley (optional)
Cranberry-Honey Glaze
2 tbsp honey
1 tbsp balsamic vinegar
2 tbsp cranberry sauce (or mashed dried cranberries + water)
1 tsp Dijon mustard (optional)
Instructions
Roast vegetables
Preheat oven to 400°F (200°C)
Toss all veggies with olive oil, maple syrup, spices, salt & pepper
Spread evenly on baking sheet
Roast for 25–30 minutes, flipping halfway
👉 Roast until golden and caramelized
Make glaze
In a small pan, combine:
Honey
Cranberry sauce
Balsamic vinegar
Dijon mustard
Simmer for 3–5 minutes until slightly thickened
Assemble
Transfer roasted veggies to serving dish
Drizzle warm glaze over top
Add toppings
Sprinkle feta, walnuts, cranberries, and parsley
Serve
Serve warm as a side or main
Tips
Don’t overcrowd pan → helps caramelization
Roast at high heat for crispy edges
Add goat cheese instead of feta for creamier taste
Use pecans instead of walnuts
Servings
Serves 4–6 people
🥗 Nutritional Info (approx per serving)
Calories: ~250–320
Protein: 6–8g
Carbs: 30–35g
Fat: 12–16g
Fiber: 6–8g
Benefits
✔ High in fiber → supports digestion
✔ Rich in vitamins A & C
✔ Heart-healthy fats from walnuts
✔ Antioxidant-rich ingredients
Q&A
Q: Can I make this ahead?
✔ Yes! Roast veggies and reheat before serving
Q: Can I make it vegan?
✔ Replace feta with vegan cheese or skip it
Q: How to store leftovers?
✔ Refrigerate up to 4 days
Q: Can I add protein?
✔ Yes — add chicken, chickpeas, or tofu