with Feta, Walnuts & Cranberry-Honey Glaze
⭐ Ingredients
Roasted Vegetables
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp garlic powder
- Salt & black pepper, to taste
Cranberry-Honey Glaze
- ⅓ cup dried cranberries
- 2 tbsp honey or maple syrup
- 2 tbsp orange juice or water
- 1 tsp balsamic vinegar (optional, for depth)
Toppings
- ½ cup feta cheese, crumbled
- ⅓ cup walnuts, toasted & chopped
- Fresh parsley or thyme (optional)
🔥 Instructions
1. Roast the Vegetables
- Preheat oven to 200°C / 400°F.
- In a large bowl, toss all vegetables with olive oil, maple syrup (or honey), smoked paprika, cinnamon, garlic powder, salt, and pepper.
- Spread evenly on a lined baking sheet in a single layer.
- Roast 35–40 minutes, stirring halfway, until tender and beautifully caramelized.
2. Make the Glaze
- In a small saucepan, combine cranberries, honey, orange juice, and balsamic vinegar.
- Simmer over low heat 5–7 minutes until cranberries plump and glaze slightly thickens.
3. Assemble
- Transfer roasted vegetables to a serving platter.
- Drizzle with warm cranberry-honey glaze.
- Sprinkle feta, walnuts, and fresh herbs on top.
🍽️ Serving Ideas
- Serve as a vegetarian main with quinoa or couscous
- Perfect holiday side dish
- Add grilled chicken or chickpeas for extra protein
💡 Tips & Variations
- Swap feta for goat cheese
- Use pecans instead of walnuts
- Add a pinch of chili flakes for sweet-heat contrast
- Make it vegan by skipping feta or using plant-based cheese
If you want, I can turn this into a sheet-pan meal, air-fryer version, or make-ahead holiday dish 😋
