Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze
Description
This colorful roasted vegetable dish combines sweet caramelized butternut squash, tender carrots, crispy broccoli, and buttery Yukon gold potatoes tossed in olive oil and roasted until golden perfection. Finished with creamy feta cheese, crunchy pecans, and a sweet-tangy cranberry honey glaze, this recipe is packed with comforting flavors and beautiful textures. It’s perfect as a holiday side dish, vegetarian dinner, or healthy meal prep option.
Ingredients Roasted Veggies
- 2 cups butternut squash, cubed (300 g)
- 2 cups carrots, sliced (250 g)
- 2 cups broccoli florets (180 g)
- 2 cups Yukon gold potatoes, cubed (300 g)
- 3 tablespoons olive oil (45 ml)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
Cranberry-Honey Glaze
- ¼ cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
Toppings
- ½ cup crumbled feta cheese
- ⅓ cup chopped pecans
- Fresh parsley (optional)
Instructions
Step 1: Preheat Oven
Preheat oven to 425°F (220°C). Line a large baking tray with parchment paper.
Step 2: Season the Vegetables
In a large bowl, toss butternut squash, carrots, broccoli, and potatoes with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper.
Step 3: Roast
Spread vegetables evenly on the baking tray. Roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
Step 4: Make the Cranberry-Honey Glaze
In a small saucepan over low heat, combine dried cranberries, honey, balsamic vinegar, and butter. Stir until warm and slightly thickened.
Step 5: Assemble
Transfer roasted vegetables to a serving dish. Drizzle with cranberry-honey glaze.
Step 6: Add Toppings
Sprinkle feta cheese, chopped pecans, and parsley over the top.
Step 7: Serve
Serve warm as a side dish or vegetarian main course.
Recipe Notes
- Yukon gold potatoes become creamy and buttery when roasted.
- Broccoli crisps beautifully at high heat.
- Feta adds salty balance to the sweet glaze.
- Pecans provide crunchy texture and nutty flavor.
Tips for Best Results
- Cut vegetables evenly for consistent roasting.
- Do not overcrowd the baking tray.
- Add broccoli halfway through roasting if you prefer firmer texture.
- Toast pecans lightly for deeper flavor.
Servings
Serves: 6
Nutritional Information (Approx. Per Serving)
- Calories: 290
- Protein: 6g
- Carbohydrates: 34g
- Fat: 15g
- Fiber: 5g
- Sugar: 12g
- Sodium: 260mg
(Nutritional values may vary depending on ingredients used.)
Health Benefits
- Butternut squash and carrots are rich in vitamin A and antioxidants.
- Broccoli contains fiber, vitamin C, and plant nutrients.
- Pecans provide healthy fats and crunch.
- Olive oil supports heart health.
- Balanced combination of vegetables, healthy fats, and natural sweetness.
Q&A
Q: Can I make this recipe vegan?
Yes, replace feta with vegan cheese and use maple syrup instead of honey.
Q: Can I use other vegetables?
Absolutely. Brussels sprouts, sweet potatoes, or cauliflower work well.
Q: Can I prepare this ahead of time?
Yes, roast vegetables ahead and reheat before serving.
Q: What can I use instead of pecans?
Walnuts, almonds, or pumpkin seeds are great alternatives.
Q: How long do leftovers last?
Store in the refrigerator for up to 4 days.
Q: Can I serve this cold?
Yes, it also tastes delicious as a roasted vegetable salad.
Q: What proteins pair well with this dish?
Chicken, turkey, salmon, or grilled tofu pair beautifully.