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Almonds & Cranberry-Honey Glaze Recipe

Almonds & Cranberry-Honey Glaze Recipe
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★★★★★

4.8 from 16 reviews

A vibrant and wholesome dish featuring caramelized butternut squash, carrots, Brussels sprouts, and sweet potatoes, tossed with a sweet and tangy cranberry-honey glaze, topped with creamy feta cheese and toasted almonds for a delightful crunch. Perfect as a side or a light vegetarian main.

Ingredients

Scale

Roasted Vegetables

  • 1 small butternut squash, peeled and cubed
  • 2 large carrots, peeled and sliced
  • 1½ cups Brussels sprouts, halved
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp dried thyme or rosemary

Cranberry-Honey Glaze

  • ¼ cup dried cranberries
  • 3 tbsp honey
  • 2 tbsp water
  • 1 tsp apple cider vinegar

Toppings

  • ½ cup crumbled feta cheese
  • ¼ cup toasted almonds, roughly chopped
  • Fresh thyme or parsley, optional

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Season Vegetables: In a large bowl, combine the cubed butternut squash, sliced carrots, halved Brussels sprouts, and cubed sweet potatoes. Toss them with olive oil, sea salt, black pepper, smoked paprika, and dried thyme or rosemary until all pieces are evenly coated.
  3. Roast: Spread the seasoned vegetables in a single even layer on the prepared baking sheet. Roast in the oven for 30 to 35 minutes, tossing halfway through to promote even caramelization, until the vegetables are tender and have developed a deep golden color.
  4. Prepare Glaze: Meanwhile, in a small saucepan, combine the dried cranberries, honey, water, and apple cider vinegar. Simmer gently over medium heat for 5 to 7 minutes, stirring occasionally, until the cranberries have softened and the glaze has thickened slightly.
  5. Assemble & Serve: Transfer the roasted vegetables to a serving platter. Sprinkle evenly with crumbled feta cheese and toasted almonds. Drizzle the warm cranberry-honey glaze generously over the top and garnish with fresh thyme or parsley if using. Serve immediately while warm.

Notes

  • For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
  • Toasting almonds enhances their flavor; toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
  • Use fresh thyme or rosemary according to your preference for herb flavor variation.
  • The glaze can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust seasoning and sweetness in the glaze by adding more honey or vinegar according to taste.

Nutrition

Keywords: caramelized vegetables, roasted butternut squash, cranberry honey glaze, vegetarian side dish, fall recipe, roasted sweet potatoes, Brussels sprouts recipe

Find it online: https://maicook.com/almonds-and-cranberry-honey-glaze-recipe/