Description
A colorful and delicious roasted vegetable side dish with a sweet and tangy glaze, perfect for holiday dinners or weeknight meals.
Ingredients
Scale
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 cups broccoli florets
- 3 Yukon gold potatoes, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup dried cranberries
- 1/3 cup pecan halves
- 1/3 cup crumbled feta cheese
- 1/2 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the butternut squash, carrots, broccoli, and Yukon potatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- While the vegetables roast, prepare the glaze: In a small saucepan, combine honey, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally. Cook for 2-3 minutes until slightly thickened. Remove from heat and stir in dried cranberries.
- Remove the roasted vegetables from the oven and transfer to a serving platter. Drizzle the cranberry-honey glaze over the top. Sprinkle with pecans and crumbled feta cheese. Serve warm or at room temperature.
Notes
Feel free to substitute other vegetables such as sweet potatoes or Brussels sprouts. For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 28 g
- Fat: 14 g
- Carbohydrates: 45 g
- Protein: 6 g