Roasted Vegetables with Feta, Pecans, and Cranberry-Honey Glaze Recipe

Introduction

This colorful medley of roasted butternut squash, carrots, broccoli, and Yukon gold potatoes is elevated with a tangy cranberry-honey glaze. Topped with creamy feta and crunchy pecans, it makes a vibrant, flavorful side dish or a satisfying vegetarian main.

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 and 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. Step 1: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, toss butternut squash, carrots, potatoes, and broccoli with olive oil, salt, pepper, and smoked paprika or thyme until evenly coated.
3. Step 3: Spread the vegetables out on the prepared baking sheets in a single layer to ensure even roasting.
4. Step 4: Roast in the oven for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and golden brown.
5. Step 5: While the vegetables roast, combine dried cranberries, honey, balsamic vinegar, and water in a small saucepan.
6. Step 6: Simmer the glaze over low heat for 5 to 7 minutes, stirring occasionally, until the cranberries soften and the mixture thickens slightly.
7. Step 7: Transfer the roasted vegetables to a serving platter and drizzle with the warm cranberry-honey glaze.
8. Step 8: Top the dish with crumbled feta cheese and toasted, chopped pecans for added creaminess and crunch.
9. Step 9: Serve warm as a flavorful side dish or a satisfying vegetarian main course.

Tips & Variations

• For a nut-free version, substitute pecans with pumpkin seeds or omit nuts altogether.
• Use fresh thyme for a herbaceous note or smoked paprika for a bit of smoky warmth.
• Allow the glaze to cool slightly if serving the dish at room temperature to avoid wilting the feta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The glaze may thicken upon cooling; stir in a splash of water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables are best for roasting to achieve a crisp texture, but you can use thawed frozen vegetables if needed. Adjust roasting time accordingly and pat them dry to remove excess moisture.

Is this recipe suitable for vegans?

This recipe contains feta cheese, which is not vegan. To make it vegan, omit the feta or substitute it with a plant-based cheese alternative.

Roasted Vegetables with Feta, Pecans, and Cranberry-Honey Glaze Recipe

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★★★★★

4.7 from 104 reviews

A vibrant and wholesome dish featuring roasted butternut squash, carrots, broccoli, and Yukon gold potatoes, all drizzled with a sweet and tangy cranberry-honey balsamic glaze. Topped with salty feta cheese and toasted pecans for a delightful contrast in flavors and textures, this recipe serves as a perfect vegetarian main or side dish.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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)

Seasonings and Oil

• 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)

Toppings

• 3 oz feta cheese, crumbled (85 g)
• 1/3 cup pecans, toasted & chopped (40 g)

Glaze

• 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: Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Toss Vegetables: In a large bowl, combine the cubed butternut squash, sliced carrots, cubed Yukon gold potatoes, and broccoli florets. Drizzle with olive oil and sprinkle with salt, black pepper, and your choice of smoked paprika or thyme. Toss well to evenly coat all the vegetables.
3. Arrange for Roasting: Spread the seasoned vegetables in a single layer across the prepared baking sheets to ensure even cooking and roasting.
4. Roast Vegetables: Place the baking sheets in the oven and roast for 25–30 minutes. Stir the vegetables once halfway through cooking to promote even browning, until they are golden and tender.
5. Prepare Glaze: While vegetables roast, combine dried cranberries, honey, balsamic vinegar, and water in a small saucepan.
6. Simmer Glaze: Heat the mixture over low heat, allowing it to simmer gently for 5–7 minutes until the cranberries soften and the glaze thickens to a syrupy consistency.
7. Plate Vegetables: Transfer the roasted vegetables onto a serving platter, spreading them out evenly.
8. Drizzle Glaze: Spoon or drizzle the warm cranberry-honey glaze over the roasted vegetables to add a sweet and tangy flavor boost.
9. Add Toppings and Serve: Sprinkle crumbled feta cheese and chopped toasted pecans over the top for a final savory crunch. Serve warm as a delicious side dish or a vegetarian main course.

Notes

• For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
• Use either smoked paprika or thyme to vary the flavor profile according to your preference.
• To save time, cut all vegetables uniformly to ensure even roasting.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
• For an extra depth of flavor, sprinkle with fresh herbs such as parsley or basil just before serving.

Keywords: roasted vegetables, butternut squash, carrots, broccoli, Yukon gold potatoes, feta cheese, pecans, cranberry honey glaze, vegetarian side, healthy vegetables