Name: Caramelized Butternut Squash, Carrots, Broccoli & Yukon Potatoes with Feta, Pecans & Cranberry-Honey Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes; 3 large carrots, peeled and cut into 1-inch chunks; 2 cups broccoli florets; 4 medium Yukon Gold potatoes, cut into 1-inch cubes; 3 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1/2 cup dried cranberries; 1/4 cup honey; 2 tablespoons apple cider vinegar; 1/2 cup crumbled feta cheese; 1/2 cup chopped pecans, toasted

Description

A hearty and colorful roasted vegetable medley with a sweet-tangy cranberry-honey glaze, topped with creamy feta and crunchy pecans. Perfect as a festive side or a satisfying vegetarian main.

Ingredients

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch chunks
2 cups broccoli florets
4 medium Yukon Gold potatoes, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup dried cranberries
1/4 cup honey
2 tablespoons apple cider vinegar
1/2 cup crumbled feta cheese
1/2 cup chopped pecans, toasted

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Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine butternut squash, carrots, and potatoes. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.
Spread the vegetables onto the prepared baking sheet in a single layer. Roast for 20 minutes.
Meanwhile, in a separate bowl, toss broccoli florets with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
After 20 minutes, remove the baking sheet from the oven. Add the broccoli to the baking sheet, stirring everything together. Return to the oven and roast for another 15-20 minutes, until all vegetables are tender and caramelized on the edges.
While the vegetables roast, prepare the glaze: In a small saucepan, combine dried cranberries, honey, and apple cider vinegar. Bring to a gentle simmer over medium heat. Cook for 3-4 minutes until cranberries are plump and mixture has thickened slightly. Remove from heat.
Transfer the roasted vegetables to a large serving platter. Drizzle with the cranberry-honey glaze. Sprinkle with feta cheese and toasted pecans. Serve warm.

Notes

You can customize the seasonings to taste. For extra freshness, add chopped fresh parsley or thyme before serving. To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently.

Prep Time: 20 minutes
Cook Time: 35 minutes
Method: Side Dish
Cuisine: American