Description
Delicious Caramelized Butternut Squash, Carrots, Broccoli, and Yukon Potatoes with Feta, Pecans, and Cranberry-Honey Glaze recipe with step-by-step instructions.
Ingredients
Scale
- 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
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.
Notes
- This dish combines sweetness, earthiness, and creaminess.
- Adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 10 mg
Keywords: Caramelized Butternut Squash, Carrots, Broccoli, Yukon Potatoes, Feta, Pecans, Cranberry-Honey Glaze