Description
Roasted vegetables caramelized to perfection, topped with tangy feta, crunchy pecans, and a sweet-tart cranberry-honey glaze. A colorful and flavorful side dish or light main.
Ingredients
- 2 cups butternut squash, peeled and cubed (1-inch pieces)
- 2 cups carrots, peeled and cut into 1-inch chunks
- 2 cups broccoli florets
- 2 cups Yukon gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup pecan halves, toasted
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (for glaze)
- 1/8 teaspoon black pepper (for glaze)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, broccoli, and potatoes with olive oil, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, prepare the glaze: In a small saucepan, combine honey, balsamic vinegar, Dijon mustard, salt, and pepper. Cook over low heat, stirring, until heated through and slightly thickened, about 2-3 minutes. Remove from heat.
- In a small bowl, combine feta, pecans, and dried cranberries.
- Transfer roasted vegetables to a serving platter. Drizzle with cranberry-honey glaze and sprinkle with feta-pecan-cranberry mixture.
- Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American