Caramelized butternut squash, carrots, broccoli, and Yukon potatoes are roasted to perfection, then topped with crumbled feta, toasted pecans, and a tangy cranberry-honey glaze. A colorful and flavorful side dish perfect for holidays or any cozy meal.
Ingredients
• 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 salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1/2 teaspoon smoked paprika or thyme (1 g)
• 3 oz feta cheese, crumbled (85 g)
• 1/3 cup pecans, toasted & chopped (40 g)
• 1/4 cup dried cranberries (30 g)
• 3 tablespoons honey (60 g)
• 1 tablespoon balsamic vinegar (15 ml)
• 1 tablespoon water
Instructions
1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Toss butternut squash, carrots, potatoes, and broccoli with olive oil, salt, pepper, and paprika or thyme.
3. Spread vegetables on baking sheets in a single layer.
4. Roast for 25–30 minutes, stirring once, until vegetables are golden and tender.
5. Meanwhile, in a small saucepan, combine cranberries, honey, balsamic vinegar, and water.
6. Simmer the glaze over low heat for 5–7 minutes until cranberries soften and mixture thickens.
7. Transfer roasted veggies to serving platter. Drizzle with glaze.
8. Top with crumbled feta and chopped toasted pecans.
9. Serve warm as a side or vegetarian main.
Notes
– Substitute sweet potatoes or parsnips if needed.
– Use goat cheese or vegan feta instead of regular feta.
– For a nut-free version, skip the pecans or use toasted sunflower seeds.
– Add red onions or Brussels sprouts for extra variety.
– Leftovers can be stored in the fridge for 3–4 days and reheated in the oven.