Caramelized Roasted Vegetables with Feta & Cranberry-Honey Glaze

 Caramelized Roasted Vegetables with Feta & Cranberry-Honey Glaze

Ingredients 

Vegetables

• 1 small butternut squash, peeled & sliced into half-moons

• 2 large sweet potatoes, cubed

• 3–4 carrots, sliced thick

• 2 cups broccoli florets

Seasoning

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp ground cinnamon (optional but great)

Toppings

• ½ cup dried cranberries

• ½ cup pecans, toasted

• ½ cup crumbled feta cheese

• Fresh parsley or thyme, chopped

Cranberry-Honey Glaze

• 3 tbsp honey

• 1 tbsp balsamic vinegar

• 1 tbsp olive oil

• ½ tsp Dijon mustard (optional)

Instructions

1. Preheat oven

   • Heat oven to 425°F (220°C).

   • Line a large baking sheet with parchment.

2. Season the vegetables

   • Add squash, sweet potatoes, carrots, and broccoli to the pan.

   • Drizzle with olive oil and toss with salt, pepper, paprika, garlic powder, and cinnamon.

   • Spread in a single layer (use two pans if crowded).

3. Roast

   • Roast for 30–40 minutes, flipping halfway.

   • Vegetables should be golden, caramelized, and fork-tender.

4. Make the glaze

   • Whisk honey, balsamic vinegar, olive oil, and Dijon in a small bowl.

5. Finish & assemble

   • Drizzle glaze over hot vegetables.

   • Sprinkle with cranberries, toasted pecans, and feta.

   • Garnish with fresh herbs.

6. Serve warm

   • Perfect as a holiday side or vegetarian main.