Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze
Ingredients:
Roasted Vegetables:
2 cups (300 g) butternut squash, cubed
1 ½ cups (225 g) carrots, sliced
2 cups (300 g) broccoli florets
2 cups (300 g) Yukon gold potatoes, cubed
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) maple syrup or honey
½ tsp (2–3 g) sea salt
¼ tsp (1–2 g) black pepper
½ tsp (2–3 g) smoked paprika (optional)
Cranberry-Honey Glaze:
½ cup (120 g) whole berry cranberry sauce
2 tbsp (30 ml) honey
1 tsp (5 ml) lemon juice
Pinch sea salt
Toppings:
¾ cup (110 g) feta cheese, crumbled
⅓ cup (40 g) toasted pecans, chopped
Optional: fresh thyme or rosemary
Directions:
Roast vegetables:
Preheat oven to 400°F (200°C).
Toss squash, carrots, broccoli, and potatoes with olive oil, maple syrup/honey, salt, pepper, and smoked paprika.
Spread on a large baking tray.
Roast 25–30 minutes, flipping halfway, until tender and caramelized.
Make the glaze:
Warm cranberry sauce, honey, lemon juice, and a pinch of salt until glossy and pourable.
Assemble:
Transfer roasted vegetables to a serving dish.
Sprinkle crumbled feta and toasted pecans over the top.
Finish:
Drizzle with cranberry-honey glaze.
Add fresh thyme or rosemary if desired.
Prep Time: 12 minutes
Cooking Time: 30 minutes
Total Time: 42 minutes
Kcal: ~270 kcal per serving
Servings: 4–6 servings