Name: Caramelized Butternut Squash Carrots with Sweet Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash (300 g); 2 cups carrots (250 g); 2 cups broccoli florets (180 g); 2 cups Yukon gold potatoes (300 g); 3 tablespoons olive oil (45 ml); 1 teaspoon salt (6 g); 1/2 teaspoon black pepper (2 g); 1/2 teaspoon smoked paprika or dried thyme (1 g); 3 oz feta cheese (85 g); 1/3 cup pecans (40 g); 1/4 cup dried cranberries (30 g); 3 tablespoons honey (60 g); 1 tablespoon balsamic vinegar (15 ml); 1 tablespoon water

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Caramelized Butternut Squash Carrots have become my go-to side dish that captivates the senses with its rich, sweet flavor. This delightful recipe features roasted butternut squash and carrots, enhanced by a luscious cranberry-honey glaze. Perfect for any meal, this dish embodies the essence of comfort food and healthy eating. Let’s dive into the magic of caramelizing these vegetables, which transforms them into a sweetened delight!

Why You’ll Love This Caramelized Butternut Squash Carrots

This recipe is packed with benefits that make it a must-try. First, it’s incredibly easy to prepare, making it an ideal choice for busy weeknights. You can enjoy these sweetened butternut squash carrots as a stand-alone dish or pair them with your favorite protein for a complete meal. The caramelization process brings out a depth of flavor that will impress anyone at the table. Additionally, this dish is a fantastic way to incorporate healthy caramelized vegetables into your diet. Each bite bursts with sweetness and earthiness, making it a perfect side for roasted meats or a vegetarian main course.

Ingredients for Caramelized Butternut Squash Carrots

Gather these items:

2 cups butternut squash (300 g)
2 cups carrots (250 g)
2 cups broccoli florets (180 g)
2 cups Yukon gold potatoes (300 g)
3 tablespoons olive oil (45 ml)
1 teaspoon salt (6 g)
1/2 teaspoon black pepper (2 g)
1/2 teaspoon smoked paprika or dried thyme (1 g)
3 oz feta cheese (85 g)
1/3 cup pecans (40 g)
1/4 cup dried cranberries (30 g)
3 tablespoons honey (60 g)
1 tablespoon balsamic vinegar (15 ml)
1 tablespoon water

How to Make Caramelized Butternut Squash Carrots Step-by-Step

Step 1: Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper.
Step 2: In a large mixing bowl, combine the cubed butternut squash, sliced carrots, Yukon gold potatoes, and broccoli florets. Drizzle the olive oil over the vegetables, ensuring each piece is lightly coated.
Step 3: Spread the vegetables in a single layer on the prepared baking sheets.
Step 4: In a small saucepan, combine the dried cranberries, honey, balsamic vinegar, and water to prepare the cranberry-honey glaze.
Step 5: Once the roasted vegetables are golden and tender, transfer them to a serving platter. Drizzle the warm cranberry-honey glaze over the veggies.
Step 6: Serve the dish warm as a side or vegetarian main course.

Caramelized Butternut Squash Carrots with Sweet Honey Glaze - Caramelized Butternut Squash Carrots - additional detail

Pro Tips for the Best Caramelized Butternut Squash Carrots

Keep these in mind:

This dish combines sweetness, earthiness, and creaminess.
Adjust the seasoning to your taste.
For added depth, consider using fresh herbs like thyme or rosemary in your glaze.

Best Ways to Serve Caramelized Butternut Squash Carrots

Here are a few serving ideas:

Pair it with grilled chicken or pork for a hearty meal.
Serve it alongside a quinoa salad for a refreshing and healthy option.
Enjoy it as a vegetarian main course with a side of whole grains.

How to Store and Reheat Caramelized Butternut Squash Carrots

To store leftovers, place them in an airtight container in the refrigerator. They can be reheated in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave. This dish is great for meal prep and can be made ahead of time, saving you time during busy weeks.

Frequently Asked Questions About Caramelized Butternut Squash Carrots

What’s the secret to perfect Caramelized Butternut Squash Carrots?

The key to achieving the perfect caramelization is to ensure that your vegetables are spaced out on the baking sheet, allowing them to roast evenly without steaming.

Can I make Caramelized Butternut Squash Carrots ahead of time?

Yes, you can prepare the vegetables and glaze in advance. Store them separately and combine them just before serving to maintain freshness.

How do I avoid common mistakes with Caramelized Butternut Squash Carrots?

Avoid overcrowding the baking sheet, which can lead to steaming rather than roasting. Ensure each piece is well-coated with oil for the best flavor.

Variations of Caramelized Butternut Squash Carrots You Can Try

Feel free to mix it up! Here are a few variations:

Add different vegetables like sweet potatoes or brussels sprouts for more texture.
Incorporate spices like cumin or cinnamon for a unique flavor twist.
For a dairy-free option, omit the feta cheese or use a plant-based alternative.

For more delicious recipes, check out our latest recipes section!

Learn more about the health benefits of butternut squash and how it can enhance your meals.

Caramelized Butternut Squash Carrots with Sweet Honey Glaze

Author: Jannet Lisa
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delicious Caramelized Butternut Squash, Carrots, Broccoli, and Yukon Potatoes with Feta, Pecans, and Cranberry-Honey Glaze recipe with step-by-step instructions.

Instructions

Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper.
In a large mixing bowl, combine the cubed butternut squash, sliced carrots, Yukon gold potatoes, and broccoli florets. Drizzle the olive oil over the vegetables, ensuring each piece is lightly coated.
Spread the vegetables in a single layer on the prepared baking sheets.
In a small saucepan, combine the dried cranberries, honey, balsamic vinegar, and water to prepare the cranberry-honey glaze.
Once the roasted vegetables are golden and tender, transfer them to a serving platter. Drizzle the warm cranberry-honey glaze over the veggies.
Serve the dish warm as a side or vegetarian main course.