Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze

A colorful roasted vegetable dish with caramelized edges, creamy feta, crunchy toasted pecans, and a sweet-tart cranberry-honey glaze.

Ingredients

Roasted 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)
• 3 tbsp olive oil (45 ml)
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Cranberry-Honey Glaze

• ½ cup dried cranberries
• 3 tbsp honey
• 2 tbsp fresh orange juice
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• ¼ tsp cinnamon
• Pinch of salt

Toppings

• ½ cup feta cheese, crumbled
• ½ cup pecans, roughly chopped and toasted
• 1–2 tbsp fresh parsley, chopped
• Optional: 1 tsp fresh thyme leaves
• Optional: 1–2 tbsp pomegranate seeds for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the potatoes and squash:
   Cut the butternut squash and Yukon potatoes into similarly sized pieces so they cook evenly.
3. Place the squash, carrots, broccoli, and potatoes in a large bowl. Add olive oil, garlic powder, thyme, smoked paprika, salt, and black pepper.
4. Toss thoroughly until all the vegetables are lightly coated.
5. Roast:
   Spread the vegetables across the baking sheet in a single layer. Avoid overcrowding so the vegetables roast rather than steam.
6. Roast for 25–30 minutes, stirring halfway through.
7. Make the glaze:
   While the vegetables roast, add the dried cranberries, honey, orange juice, balsamic vinegar, olive oil, Dijon mustard, cinnamon, and salt to a small saucepan.
8. Bring to a gentle simmer over medium-low heat. Cook for 3–5 minutes, stirring occasionally, until the cranberries soften and the mixture becomes slightly syrupy.
9. Remove the glaze from the heat. If desired, mash a few cranberries with the back of a spoon for a thicker sauce.
10. Finish the vegetables:
    After about 25–30 minutes, check the vegetables. The potatoes and squash should be fork-tender with browned edges.
11. Drizzle about half of the cranberry-honey glaze over the vegetables and gently toss.
12. Return the tray to the oven for another 5–8 minutes to caramelize the glaze.
13. Transfer the roasted vegetables to a serving platter.
14. Top with crumbled feta, toasted pecans, fresh parsley, and additional thyme.
15. Drizzle with the remaining cranberry-honey glaze just before serving.

How to Toast the Pecans

Place chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove them immediately from the hot pan so they don’t continue cooking.

Nutrition Information

Approximate per serving, assuming 6 servings:

• Calories: 390–420
• Protein: 7–9 g
• Carbohydrates: 55–60 g
• Fat: 19–22 g
• Fiber: 8–10 g
• Sugar: 20–24 g
• Sodium: 400–500 mg

Values vary depending on the amount of glaze, feta, and pecans used.

Recipe Tips

• Cut the potatoes and squash into small, even cubes for more consistent cooking.
• Keep the broccoli florets slightly larger because they cook faster.
• Don’t add all the glaze at the beginning; adding it near the end helps prevent excessive browning.
• For extra caramelization, broil the finished vegetables for 1–2 minutes, watching carefully.
• Toast the pecans separately to keep them crunchy.
• For a more savory version, reduce the honey and add a little extra balsamic vinegar.

Q&A

Can I use frozen butternut squash?
Yes. Roast it directly from frozen, but expect it to release more moisture. Give the vegetables plenty of space on the baking sheet.

Can I substitute the Yukon Gold potatoes?
Yes. Baby potatoes, red potatoes, or sweet potatoes work well.

Can I use walnuts instead of pecans?
Absolutely. Walnuts are an excellent substitute. Almonds or hazelnuts can also work.

Can I make this nut-free?
Yes. Simply omit the pecans or replace them with toasted pumpkin or sunflower seeds.

Can I use fresh cranberries?
Yes, but the glaze will be considerably more tart. You may need additional sweetener and a little extra liquid.

Can I prepare this ahead of time?
Yes. Roast the vegetables and prepare the glaze separately. Refrigerate for up to 2 days, then reheat the vegetables and add the feta and pecans just before serving.

How do I keep the pecans crunchy?
Store toasted pecans separately and sprinkle them over the vegetables immediately before serving.

Can I make it without honey?
Yes. Maple syrup can be substituted. For a less-sweet version, reduce the sweetener and rely more on the natural sweetness of the roasted squash and carrots.

What can I serve it with?
It pairs especially well with roasted chicken, turkey, salmon, grilled shrimp, or a simple green salad.

Is this suitable as a main dish?
Yes, particularly if you add chickpeas, white beans, lentils, quinoa, or another protein source.

Can I use feta made from goat or sheep milk?
Yes. Either works well and gives the dish a slightly different flavor.

How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3–4 days. Keep the pecans separate when possible and add them after reheating.