Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze

By Muhammad Faizan

🥕 Caramelized Butternut Squash, Carrots, Broccoli & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze

⭐ Description

This vibrant roasted vegetable platter is a perfect balance of sweetness, warmth, crunch, and tang.
Tender caramelized butternut squash, sweet potatoes, carrots, and roasted broccoli are finished with creamy feta, toasted pecans, and a glossy cranberry-honey glaze.

It’s a stunning side dish for holidays, family dinners, or meal prep bowls — hearty, colorful, and packed with nutrients.

🥬 Ingredients

Roasted Vegetables

  • 2 cups butternut squash cubes
  • 1 ½ cups sweet potato cubes
  • 1 ½ cups carrots, sliced
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & black pepper to taste

Toppings

  • 1/2 cup crumbled feta
  • 1/3 cup toasted pecans, chopped

Cranberry-Honey Glaze

  • 1/3 cup dried cranberries
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 2 tbsp water
  • Pinch of salt

🍳 Instructions

1. Roast the Vegetables

  1. Preheat oven to 425°F (220°C).
  2. Add squash, sweet potatoes, carrots, and broccoli to a sheet pan.
  3. Drizzle with olive oil and toss.
  4. Sprinkle paprika, garlic powder, salt, and pepper.
  5. Roast 25–30 minutes, flipping halfway, until golden and caramelized.

2. Make the Cranberry-Honey Glaze

  1. In a small saucepan, add dried cranberries, honey, balsamic vinegar, water, and a pinch of salt.
  2. Simmer for 5 minutes until cranberries soften and the mixture thickens slightly.
  3. Remove from heat and let it cool — it will thicken more.

3. Assemble

  1. Transfer roasted vegetables to a serving dish.
  2. Sprinkle feta and toasted pecans on top.
  3. Drizzle generously with the cranberry-honey glaze.
  4. Garnish with extra herbs if desired (parsley or thyme).

🍽️ Servings

4–6 servings as a side dish
or
2–3 servings as a warm salad/bowl

🔢 Estimated Nutritional Info (per serving)

(Approx. for 6 servings)

  • Calories: 220–260
  • Protein: 5g
  • Carbs: 30g
  • Fat: 11g
  • Fiber: 5–6g
  • Sodium: 250mg

💡 Notes

  • Cut vegetables into similar-sized pieces so they roast evenly.
  • Add broccoli halfway if you prefer it less soft.
  • Feta can be swapped with goat cheese or left out for dairy-free version.
  • Pecans can be replaced with walnuts or pumpkin seeds.
  • Maple syrup works instead of honey.

🔥 Tips

  • For extra caramelization, roast on parchment paper or directly on the pan.
  • Add a sprinkle of cinnamon or nutmeg to the squash for cozy flavor.
  • Double the glaze if you love a saucier dish.
  • Want spice? Add chili flakes or hot honey.

🌿 Benefits

  • Packed with antioxidants, vitamins A & C
  • High fiber for digestion
  • Heart-healthy fats from pecans
  • Lower-calorie but very filling
  • Naturally sweet and nutrient-dense
  • Perfect for meal prep — reheats beautifully

❓ Q/A Section

Q: Can I make this ahead of time?

Yes! Roast veggies and make the glaze ahead. Warm everything and assemble before serving.

Q: Can I make it vegan?

Absolutely — just replace the feta with a dairy-free cheese or skip it.

Q: What can I serve this with?

Grilled chicken, salmon, quinoa bowls, couscous, or as a holiday side dish.

Q: Can I use frozen vegetables?

Fresh is best for caramelization, but frozen will work if you roast at high heat (450°F) and don’t overcrowd the pan.

 

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