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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/roasted-vegetables-with-feta-pecans-and-cranberry-honey-glaze-recipe/