Pecans & Cranberry-Honey Glaze Recipe

If you’re looking for a dish bursting with seasonal flavor and a perfect balance of sweet, savory, and tangy, this Caramelized Butternut Squash, Parsnips, Brussels Sprouts & Sweet Potato with Feta, Pecans & Cranberry-Honey Glaze is a must-try. The magic truly happens when the roasting caramelizes each vegetable to golden perfection and then gets beautifully elevated by the sticky, vibrant Pecans & Cranberry-Honey Glaze that ties everything together with a luscious shine and a touch of tartness. This recipe feels like a warm hug on a plate, perfect for cozy dinners or festive gatherings.

Ingredients You’ll Need

This recipe keeps things wonderfully simple but packs in the layers of flavor you want in any standout dish. Each ingredient plays a key role, from the hearty crispness of the roasting vegetables to the crunchy pecans and the zingy, silky Pecans & Cranberry-Honey Glaze that finishes it all off.

• Butternut squash, 2 cups cubed: Adds sweetness and a velvety texture after roasting.
• Parsnips, 1 cup sliced: Brings a subtle earthiness and slightly nutty undertone.
• Brussels sprouts, 1½ cups halved: Provides a satisfying crunch and a hint of bitterness that balances the dish.
• Sweet potato, 1 large cubed: Offers natural sweetness and a soft interior to contrast firmer veggies.
• Olive oil, 2 tablespoons: Essential for roasting and bringing out rich flavors in the vegetables.
• Paprika, 1 teaspoon: Adds a mild smokiness and beautiful color.
• Garlic powder, ½ teaspoon: Delivers a subtle, comforting depth without overpowering.
• Salt & black pepper: Enhances and balances all the natural flavors.
• Crumbled feta, ½ cup: Introduces creamy tanginess that contrasts the sweetness perfectly.
• Chopped pecans, ½ cup toasted: Adds crunch and a warm nuttiness, playing off the glaze wonderfully.
• Honey, ⅓ cup (for glaze): Provides natural sweetness and a sticky glaze texture.
• Cranberry juice, ¼ cup (for glaze): Brings bright tartness and a beautiful ruby color.
• Lemon juice, 1 tablespoon (for glaze): Offers fresh acidity to balance the sweet and savory notes.
• Chili flakes, ½ teaspoon optional (for glaze): Adds a subtle kick if you like just a touch of heat.
• Pinch of salt (for glaze): Pulls all the glaze flavors together harmoniously.

How to Make Pecans & Cranberry-Honey Glaze

Step 1: Prep and Roast the Vegetables

Start by heating your oven to 200 degrees Celsius (400 degrees Fahrenheit). Toss together the cubed butternut squash, sliced parsnips, halved Brussels sprouts, and cubed sweet potato with olive oil, paprika, garlic powder, salt, and black pepper until they’re all evenly coated. Spread them out in a single layer on a parchment-lined baking sheet so they roast evenly. Roast for about 30 to 40 minutes, flipping halfway through to ensure they develop that gorgeous caramelized exterior and tender inside.

Step 2: Make the Pecans & Cranberry-Honey Glaze

While the veggies roast, whisk together the honey, cranberry juice, lemon juice, chili flakes if using, and a pinch of salt in a small saucepan over low heat. Let it simmer gently for 3 to 4 minutes until it thickens slightly and becomes glossy. This glaze is where the contrast of sweet, tart, and mildly spicy flavors come alive and turn this dish into something truly special.

Step 3: Combine and Finish

Once your vegetables are perfectly roasted, transfer them to a serving dish. Drizzle the warm Pecans & Cranberry-Honey Glaze generously over the top, letting it soak into the veggies. Finally, sprinkle crumbled feta and toasted pecans for a salty, crunchy finish that elevates every bite.

How to Serve Pecans & Cranberry-Honey Glaze

Garnishes

Adding extra garnishes can amp up both flavor and presentation. Fresh herbs like parsley or thyme add a pop of green and an herby brightness that complements the glaze perfectly. A final sprinkle of flaky sea salt can also balance sweetness and highlight textures.

Side Dishes

This dish shines beautifully as a centerpiece for fall and winter meals. Pair it with roasted chicken or turkey for a comforting holiday spread. A side of quinoa or wild rice works well to soak up the Pecans & Cranberry-Honey Glaze, while a crisp green salad provides a refreshing counterpoint.

Creative Ways to Present

You can also turn this into a stunning warm salad by serving it over a bed of fresh baby spinach or arugula, letting the residual heat soften the leaves just slightly. For an elegant appetizer, serve small portions in individual ramekins or on rustic crostini topped with a dollop of goat cheese alongside the glaze and pecans.

Make Ahead and Storage

Storing Leftovers

Leftover roasted vegetables with Pecans & Cranberry-Honey Glaze store beautifully in an airtight container in the refrigerator for up to 3 days. The glaze keeps the veggies moist, though the pecans might lose some crunch, so consider adding fresh toasted pecans when reheating.

Freezing

If you want to save some for later, freeze the roasted vegetables without the glaze and toppings. Store them in a freezer-safe container or bag for up to 1 month. Thaw overnight in the fridge before reheating and adding the fresh glaze, feta, and pecans.

Reheating

To warm leftovers, use a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes or until heated through. Avoid microwaving when possible to preserve the texture of the veggies. When reheating, drizzle some extra Pecans & Cranberry-Honey Glaze on top to refresh the vibrant flavor.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds are tasty alternatives that still provide the desired crunch and nuttiness, though the flavor profile will shift slightly. Just toast them lightly to bring out their best.

Is the glaze too sweet? Can I adjust it?

The Pecans & Cranberry-Honey Glaze strikes a balance of sweet and tart, but if you prefer less sweetness, feel free to reduce the honey or add more lemon juice. Adjusting to your taste makes it all the more special.

Can I make this vegan?

Yes! Simply omit the feta or substitute it with a plant-based cheese option. The glaze and roasted veggies are naturally vegan and still mouthwateringly delicious.

What if I don’t have cranberry juice?

If cranberry juice isn’t on hand, pomegranate juice or a mixture of orange juice with a splash of balsamic vinegar can mimic the tartness and complement the honey glaze quite well.

How do I prevent the vegetables from getting soggy?

Make sure to spread the vegetables out evenly on the baking sheet without overcrowding, so they roast instead of steam. Flipping them halfway through also ensures crisp, caramelized edges.

Final Thoughts

I can’t recommend this dish enough if you want to impress with minimal fuss. The combination of comfy roasted veggies, tangy feta, crunchy pecans, and that irresistible Pecans & Cranberry-Honey Glaze will quickly make this your new favorite go-to. It’s the kind of recipe that feels special yet welcomes experimentation, so dive in and enjoy the delicious journey!

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