Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze is a delightful medley of flavors and textures. This dish captures the essence of autumn with its vibrant colors and rich, warm taste. I first made this recipe while hosting a family gathering, and it instantly became a favorite. It’s perfect for those special occasions or a cozy weeknight dinner when you crave something comforting yet impressive.
Why you’ll love this dish
This recipe is a celebration of fall produce, bringing together the natural sweetness of roasted vegetables with the salty punch of feta and the crunch of walnuts. Not only is it an eye-catching side dish, but it’s also incredibly straightforward to prepare—a great perk for those evenings when you are short on time yet want something wholesome. Whether you’re serving it at a holiday feast or enjoying it solo, this dish ticks all the boxes: it’s healthy, budget-friendly, and sure to be a hit with family and friends.
"This dish is a game changer! The flavors blend beautifully, and it looks stunning on the table. My kids even loved it!" — Sarah H.
The cooking process explained
Making Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze is a breeze. You’ll start by prepping the vegetables, tossing them in olive oil, salt, and pepper, and then roasting them until they’re caramelized. While they’re in the oven, you’ll whip up the sweet drizzle of honey and cranberry sauce. Just before serving, add the feta and walnuts to create a dish that’s not only delicious but also visually appealing.
It’s that simple—let’s get into the ingredients you’ll need!
What you’ll need
- 1 cup butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 cup sweet potato, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup crumbled feta
- 1/3 cup walnuts, toasted
- 3 tablespoons honey
- 2 tablespoons cranberry sauce or crushed cranberries
Feel free to swap out the Brussels sprouts for green beans or the walnuts for pecans, depending on your taste or what you have on hand.
