Colorful, sweet-savory, and lightly caramelized, these skewers combine roasted fall vegetables with a glossy cranberry-honey glaze and a crunchy walnut finish. Great as a side dish, vegetarian main, or holiday platter centerpiece.
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Time & Yield
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: ~50 minutes
- Servings: 4
Ingredients
Vegetables
- 1 cup Brussels sprouts, halved
- 1 cup sweet potato, cubed
- 1 cup butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup beets, cubed
- 2–3 tbsp olive oil
- Salt & black pepper, to taste
Cranberry-Honey Glaze
- ¼ cup cranberry sauce
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- ½ tsp Dijon mustard
Crunch Topping
- ⅓ cup walnuts, chopped and lightly toasted
Instructions
1. Preheat & Prep
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Season Vegetables
Toss all vegetables with olive oil, salt, and pepper until evenly coated.
3. First Roast (Important Step)
Spread veggies on the baking sheet in a single layer.
Roast for 15 minutes to begin softening and caramelizing.
4. Assemble Skewers
Carefully thread the partially roasted vegetables onto skewers, alternating colors for visual appeal.
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5. Make the Glaze
In a small bowl, whisk together:
- Cranberry sauce
- Honey
- Balsamic vinegar
- Dijon mustard
Mix until smooth and glossy.
6. Glaze & Finish Roasting
Place skewers back on the baking sheet.
Brush generously with glaze.
Roast for another 10–15 minutes, turning once and re-brushing halfway through, until edges are caramelized.
7. Add Crunch & Serve
Sprinkle toasted walnuts over the skewers just before serving.
Nutrition Information (Per Serving – Approximate)
- Calories: 220–280
- Carbohydrates: 30–38g
- Protein: 4–6g
- Fat: 10–14g
- Fiber: 6–9g
- Sugar: 14–20g
(Values vary depending on glaze amount and portion size.)
Pro Tips
- Cut evenly so everything cooks at the same rate
- Don’t skip pre-roasting—it ensures proper caramelization
- Soak wooden skewers for 20–30 minutes to prevent burning
- Brush glaze in layers for a sticky, flavorful coating
- Toast walnuts lightly to boost flavor and crunch
- Serve warm for best texture and aroma
Variations
- Add chili flakes to glaze for a sweet-spicy kick
- Swap cranberry sauce for orange marmalade for citrus flavor
- Add garlic powder or smoked paprika to vegetables
- Sprinkle feta or goat cheese after roasting for a savory twist
- Add rosemary or thyme for an earthy aroma
Q&A
Can I make this ahead of time?
Yes. You can roast vegetables ahead and assemble skewers later. For best results, glaze and final roast just before serving.
Can I grill instead of bake?
Yes. Grill over medium heat, turning frequently and brushing with glaze until caramelized.
Why roast before skewering?
It softens dense vegetables like sweet potato and beet so they cook evenly on skewers.
Can I skip the glaze?
You can, but the glaze adds moisture, shine, and flavor balance. Without it, the skewers will be more savory and dry.
What can I serve this with?
- Quinoa or couscous
- Roasted chicken or turkey
- Holiday mains
- Grain bowls
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in oven for best texture.
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