Caramelized Winter Vegetable Medley with Cranberry-Pecan Glaze

This vibrant roasted vegetable dish is designed to be as visually appealing as it is delicious. Roasting the vegetables with paprika and garlic powder brings out their natural sweetness and creates a deep caramelization, while the honey-cranberry glaze and salty feta offer a perfect contrast.

📝 Ingredients

For the Roasted Vegetables:

• 2 cups butternut squash, peeled and cubed (1-inch)

• 1 ½ cups sweet potato, peeled and cubed (1-inch)

• 1 ½ cups carrots, peeled and sliced into chunks or coins

• 2 cups broccoli florets

• 2 tbsp olive oil (or avocado oil)

• 1 tsp paprika (smoked or sweet)

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

For the Toppings & Glaze:

• 1/4 cup crumbled feta cheese

• 1/4 cup pecans, roughly chopped

• 2 tbsp dried cranberries

• 2 tbsp honey or maple syrup

• 1 tsp fresh lemon juice (optional, for brightness)

👩‍🍳 Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for best results and easy cleanup.

2. Combine and Season Root Vegetables: In a large bowl, combine the butternut squash, sweet potato, and carrots. Drizzle with half of the olive oil (1 tbsp). Sprinkle with the paprika, garlic powder, salt, and pepper. Toss until evenly coated.

3. Roast Root Vegetables First: Spread the root vegetable mixture in a single layer on one of the prepared baking sheets. Roast for 15 minutes.

4. Add Broccoli: While the roots are roasting, toss the broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.

5. Continue Roasting: After the initial 15 minutes, add the seasoned broccoli to the baking sheet or spread it on the second baking sheet. Return to the oven and roast for an additional 15-20 minutes, or until all vegetables are tender and the edges of the roots are nicely caramelized.

6. Toast Pecans: During the last 5 minutes of roasting, you can add the chopped pecans to the corner of the baking sheet to lightly toast them, or quickly toast them separately in a dry skillet.

7. Prepare the Glaze: While the vegetables finish, gently heat the honey (or maple syrup) in a small saucepan or microwave-safe bowl until liquid. Stir in the lemon juice (if using).

8. Combine and Serve: Remove the vegetables from the oven. Transfer them to a large serving bowl or platter. Drizzle the honey glaze over the warm vegetables. Immediately sprinkle with the feta cheese, toasted pecans, and dried cranberries. Toss gently and serve warm.

💡 Recipe Notes and Tips

• Anti-Inflammatory Focus: The colorful vegetables (squash, sweet potato, carrots, broccoli) are rich in antioxidants and fiber, while olive oil provides healthy monounsaturated fats.

• Even Cooking: Cutting the vegetables into similar-sized pieces (about 1-inch cubes) ensures they cook evenly. The broccoli is added later because it cooks faster than the dense root vegetables.

• Parchment Paper: Using parchment paper is highly recommended for roasting as it prevents sticking and promotes better caramelization.

• Maple Syrup Swap: Maple syrup can be used instead of honey to keep the recipe friendly for those avoiding honey.

❓ Related Questions

• Can I prepare the vegetables ahead of time?

  • Yes, all the root vegetables (squash, sweet potato, carrots) can be peeled and diced up to 3 days in advance and stored in an airtight container in the refrigerator. Wait to cut the broccoli and season the vegetables until just before roasting.

• What is a good protein pairing for this side dish?

  • This savory and sweet medley pairs perfectly with lean proteins like grilled chicken breast, baked salmon, or simple sautéed shrimp.

• How do I prevent the feta from melting too much?

  • Feta is best added after the vegetables are removed from the oven, as the residual heat is enough to soften it slightly without causing it to melt completely into the dish.