Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato

with Feta, Walnuts & Cranberry-Honey Glaze

A colorful, oven-roasted vegetable platter with crispy edges, tender centers, creamy feta, crunchy walnuts, and a glossy sweet-tart cranberry glaze. Perfect as a holiday side or a nourishing vegetarian main.

 Time & Yield

• Prep: 20 minutes
• Roast: 40–45 minutes
• Total: ~1 hour
• Serves: 4–6

 Ingredients

Roasted Vegetables

• 2 cups butternut squash, peeled & cubed
• 2 large carrots, sliced diagonally
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cubed
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme or rosemary
• ½ tsp cinnamon (optional, for warmth)

Toppings

• ¾ cup feta cheese, crumbled
• ½ cup walnuts, roughly chopped

Cranberry-Honey Glaze

• ⅓ cup dried cranberries
• 2 tbsp honey (or maple syrup)
• 2 tbsp orange juice (or water)
• 1 tsp apple cider vinegar
• Pinch salt

 Instructions

Step 1: Roast the Vegetables

1. Preheat oven to 220°C / 425°F. Line a large baking sheet with parchment.
2. Add all vegetables to a large bowl. Toss with olive oil, salt, pepper, herbs, and cinnamon.
3. Spread in a single layer (use two trays if crowded).
4. Roast 40–45 minutes, flipping once halfway, until deeply caramelized and tender.

Step 2: Make the Cranberry-Honey Glaze

1. In a small saucepan, combine cranberries, honey, orange juice, vinegar, and salt.
2. Simmer on low 5–7 minutes until cranberries soften and glaze thickens slightly.
3. Remove from heat.

Step 3: Assemble

1. Transfer hot roasted vegetables to a serving platter.
2. Sprinkle with feta and walnuts.
3. Drizzle warm cranberry-honey glaze over the top.
4. Let sit 3–5 minutes before serving so flavors meld.

 Serving Ideas

• Serve as a holiday side with roasted chicken or turkey
• Enjoy as a vegetarian main with quinoa or lentils
• Add to a grain bowl or wrap leftovers into flatbread

 Nutrition Information (Approx. per serving)

• Calories: ~320 kcal
• Protein: ~8 g
• Fat: ~18 g
• Carbohydrates: ~35 g
• Fiber: ~7 g
• Sugar: ~14 g

 Allergen & Dietary Information

Contains:

• Tree nuts: walnuts
• Dairy: feta cheese

May contain:

• Trace nuts (depending on processing of ingredients)

Does NOT contain:

• Gluten
• Eggs
• Soy

Substitutions

• Nut-free: Replace walnuts with roasted pumpkin or sunflower seeds
• Vegan: Use dairy-free feta or omit cheese
• Refined-sugar-free: Use pure maple syrup instead of honey

 Q & A

Q: Can I prep this ahead of time?
Yes. Chop vegetables up to 24 hours ahead and store refrigerated. Roast fresh for best texture.

Q: Can I use fresh cranberries?
Yes. Increase honey to 3 tbsp and simmer a few extra minutes.

Q: How do I make vegetables extra crispy?
Don’t overcrowd the pan and roast at high heat. Use two trays if needed.

Q: Can I store leftovers?
Yes. Refrigerate in an airtight container for 3 days. Reheat in oven or air fryer.

Q: Is this kid-friendly?
Yes—omit vinegar for a sweeter glaze if needed.

 Pro Tips

• Finish with a squeeze of fresh lemon or orange zest for brightness
• Toast walnuts separately for deeper flavor
• Add chili flakes for a sweet-heat contrast

• 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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