Pecans & Cranberry-Honey Glaze Recipe

This dish featuring roasted butternut squash, carrots, Brussels sprouts, and sweet potato with crispy halloumi is elevated by the irresistible touch of Pecans & Cranberry-Honey Glaze. The rich sweetness from the glaze paired with the crunch of toasted pecans brings every bite to life in a way that makes a comforting yet sophisticated meal or side that you’ll want to make again and again. It’s a celebration of textures and flavors that perfectly balance earthy vegetables, salty cheese, and a vibrant finish.

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role, combining simple, wholesome components that create a symphony of taste and texture. From the tender roasted veggies to the crispy halloumi and the luscious Pecans & Cranberry-Honey Glaze, every element is essential in delivering that perfect balance of savory and sweet.

• Butternut squash (2 cups, cubed): Adds sweetness and a velvety texture when roasted to caramelized perfection.
• Carrots (1 ½ cups, sliced): Bring a bright, earthy flavor and vibrant orange color to the dish.
• Brussels sprouts (2 cups, halved): Their slight bitterness contrasts beautifully with the glaze.
• Sweet potato (2 cups, cubed): Offers a creamy, hearty base with natural sweetness.
• Olive oil (3 tbsp): Ensures the veggies roast evenly and develop that coveted caramelized crust.
• Salt (1 tsp): Enhances all the flavors and balances the sweetness.
• Black pepper (½ tsp): Adds a gentle warmth to round out the seasoning.
• Smoked paprika (1 tsp): Lends a subtle smoky depth without overpowering.
• Garlic powder (1 tsp): Infuses a mild garlicky aroma that complements the earthiness of the vegetables.
• Halloumi cheese (8 oz, sliced): Provides a firm, salty, and squeaky texture that crisps beautifully when seared.
• Chopped pecans (½ cup, toasted): Bring a buttery crunch that pairs perfectly with the vegetal softness.
• Cranberry sauce (¼ cup): The tart foundation for the signature glaze.
• Honey (2 tbsp): Adds natural sweetness and helps create that glossy, sticky finish in the glaze.
• Lemon juice (1 tbsp): Brightens the glaze with a fresh, zesty kick.

How to Make Pecans & Cranberry-Honey Glaze

Step 1: Preheat and Prep Your Oven

First things first, preheat your oven to 425°F (220°C). This high temperature is key for roasting the vegetables to tender caramelized perfection, which forms the foundation of the dish’s cozy flavor profile.

Step 2: Roast the Vegetables

Take your butternut squash, carrots, Brussels sprouts, and sweet potato and toss them together in a generous drizzle of olive oil. Add salt, black pepper, smoked paprika, and garlic powder to coat everything evenly. Spread the veggies out on a baking sheet in a single layer so they roast rather than steam. Roast for 25 to 30 minutes, flipping once halfway through to ensure an even, golden-brown caramelization. This step brings out their natural sweetness and adds a hint of smokiness that balances the glaze perfectly.

Step 3: Sear the Halloumi

While the veggies are roasting, heat a skillet over medium heat and sear your halloumi slices for about 2 to 3 minutes on each side. You’ll want the outside to develop a golden-brown, crispy crust while the inside remains wonderfully soft and chewy. This adds a delightful contrast in texture once layered with the roasted veggies and Pecans & Cranberry-Honey Glaze.

Step 4: Prepare the Pecans & Cranberry-Honey Glaze

In a small bowl, whisk together the cranberry sauce, honey, and lemon juice until smooth and glossy. This glaze is the star that ties together the roasted vegetables and the salty halloumi, offering a luscious, tangy-sweet coating that makes the dish unforgettable.

Step 5: Assemble and Serve

Transfer the roasted vegetables to a serving platter, arrange the halloumi slices on top, and sprinkle with toasted chopped pecans for that essential crunch. Finally, drizzle the Pecans & Cranberry-Honey Glaze generously over everything. The vibrant red glaze contrasted with the rich golden veggies and creamy cheese is as visually stunning as it is delicious.

How to Serve Pecans & Cranberry-Honey Glaze

Garnishes

While the toasted pecans are already part of the dish, you can also sprinkle some freshly chopped parsley or thyme leaves for a burst of green freshness. A few lemon zest curls would also brighten the presentation and add a subtle citrus aroma to complement the glaze.

Side Dishes

This hearty, vegetable-forward dish pairs wonderfully with a simple grain like quinoa or couscous that can soak up the Pecans & Cranberry-Honey Glaze. For a lighter touch, try serving alongside a crisp mixed green salad dressed with a lemon vinaigrette. If you want to add something meaty, a roasted chicken or turkey breast would harmonize beautifully with the flavors.

Creative Ways to Present

This recipe is so vibrant that serving it family-style on a rustic wooden board or colorful platter makes it a stunning centerpiece for any gathering. Alternatively, arrange the roasted veggies and halloumi as individual portions in shallow bowls and then drizzle the glaze right before serving for a modern, approachable look that highlights every vivid color and texture.

Make Ahead and Storage

Storing Leftovers

You can store any leftover roasted vegetables, halloumi, and Pecans & Cranberry-Honey Glaze in airtight containers in the refrigerator for up to 3 days. Keep the glaze separate if possible to maintain its glossy texture and freshness.

Freezing

While roasted veggies tend to freeze well, halloumi’s texture may change if frozen and thawed, becoming less firm. For best results, freeze just the roasted vegetables and the prepared glaze individually in freezer-safe containers for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat the vegetables gently in a 350°F oven or on the stovetop in a skillet to retain their caramelized edges. Warm the halloumi separately over medium heat to help maintain its crispy crust. Drizzle the Pecans & Cranberry-Honey Glaze fresh before serving to keep its vibrant flavor and shine.

FAQs

Can I use other nuts instead of pecans in the glaze?

Absolutely! Walnuts or almonds would work wonderfully, providing a nice crunch and buttery undertone. Just toast them lightly to bring out their flavor before adding to the dish.

Is this dish suitable for vegans?

The roasted veggies and Pecans & Cranberry-Honey Glaze are vegan-friendly, but halloumi cheese is not. You could substitute it with a plant-based cheese that crisps well or add extra toasted nuts for protein and texture.

Can I make the Pecans & Cranberry-Honey Glaze ahead of time?

Yes, the glaze can be prepared a day in advance and stored in the refrigerator in a sealed container. Give it a gentle stir before drizzling since some separation may occur.

How spicy is this dish?

It’s very mild and approachable, with just a hint of warmth from smoked paprika and black pepper that enhances the natural sweetness of the vegetables and glaze without overpowering.

What’s the best way to toast pecans?

Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly golden. This process boosts their nuttiness, making the crunch far more satisfying in your dish.

Final Thoughts

If you’re searching for a dish that’s both comforting and surprising, the Pecans & Cranberry-Honey Glaze over caramelized veggies with seared halloumi is an absolute must-try. It strikes the perfect balance of sweet, savory, crunchy, and creamy — every bite feels like a warm hug, enhanced by vibrant flavors that linger long after the last forkful. I can’t wait for you to give it a whirl and share this favorite with your loved ones.

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