with Feta, Walnuts & Cranberry-Honey Glaze

 Time & Yield

• Prep: 20 minutes
• Cook: 35–45 minutes
• Serves: 4–6

 Ingredients

Vegetables

• 2 cups butternut squash (peeled, cubed)
• 2 cups sweet potato (cubed)
• 1½ cups carrots (sliced diagonally)
• 2 cups Brussels sprouts (halved)

For Roasting

• 3 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika (optional)
• 1 tsp garlic powder
• 1 tbsp balsamic vinegar

Cranberry-Honey Glaze

• ⅓ cup dried cranberries
• 3 tbsp honey
• 1 tbsp maple syrup (optional but recommended)
• 1 tbsp lemon juice
• 2 tbsp water
• Pinch of salt

Toppings

• ½ cup feta cheese (crumbled)
• ⅓ cup walnuts (roughly chopped)
• 1 tbsp fresh parsley (optional)

 Instructions

1. Preheat & Prep

• Preheat oven to 220°C (425°F)
• Line a baking tray with parchment paper

2. Season the Vegetables

In a large bowl:

• Toss squash, sweet potatoes, carrots, and Brussels sprouts with:
  • olive oil
  • salt
  • pepper
  • paprika
  • garlic powder
  • balsamic vinegar

Spread evenly on tray (don’t overcrowd).

3. Roast

• Roast for 25 minutes, flip/stir
• Roast another 15–20 minutes until:
  • golden brown
  • caramelized edges
  • fork tender

4. Make the Glaze

In a small pan:

• Combine cranberries, honey, maple syrup, lemon juice, water, salt
• Simmer 3–5 minutes until:
  • slightly thick
  • cranberries soften

Optional: lightly mash some cranberries for texture.

5. Toast the Walnuts

• Heat a dry pan over medium heat
• Toast walnuts 3–5 minutes, stirring frequently
• Remove once fragrant

6. Assemble

• Transfer roasted veggies to serving dish
• Drizzle glaze over warm vegetables
• Sprinkle:
  • feta
  • toasted walnuts
  • parsley

Serve warm.

 Nut Information (Walnuts)

Nutritional Highlights

Walnuts are rich in:

• Omega-3 fatty acids (heart health)
• Protein
• Fiber
• Antioxidants

Allergy Information

• Walnuts are tree nuts, a common allergen
• People with tree nut allergies should avoid this ingredient

Substitutes (Nut-Free Options)

If avoiding nuts:

• Pumpkin seeds
• Sunflower seeds
• Roasted chickpeas
• Omit entirely

Flavor Alternatives

• Pecans → sweeter, buttery
• Almonds → firmer crunch
• Hazelnuts → deeper roasted flavor

 Q&A Section

Q1: Can I make this dish vegan?

Yes. Replace:

• Feta → vegan feta or omit
• Honey → use maple syrup or agave

Q2: Why aren’t my vegetables caramelizing?

Likely causes:

• Overcrowded tray → they steam instead of roast
• Oven too cool → use high heat (220°C)
• Too much moisture → pat veggies dry before roasting

Q3: Can I prepare this ahead?

Yes:

• Chop vegetables up to 1 day ahead
• Make glaze ahead and refrigerate
• Reheat at 180°C for 10–15 minutes before serving

Q4: Can I use fresh cranberries?

Yes, but:

• Add extra honey or sugar (they’re more tart)
• Cook slightly longer (5–7 minutes)

Q5: What protein pairs well with this?

• Grilled chicken
• Roast lamb
• Baked salmon
• Lentils or quinoa (for vegetarian meal)

Q6: How do I store leftovers?

• Refrigerate in airtight container up to 3 days
• Reheat in oven (best texture) or microwave

Q7: Can I air-fry instead of roast?

Yes:

• 200°C for ~15–20 minutes
• Shake basket halfway

Q8: Is this dish healthy?

Yes, it’s:

• High in fiber
• Rich in vitamins (A, C)
• Contains healthy fats (walnuts, olive oil)
• Balanced sweet-savory profile

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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