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Pecans & Cranberry-Honey Glaze Recipe

Pecans & Cranberry-Honey Glaze Recipe
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★★★★★

4.9 from 16 reviews

This vibrant and wholesome dish features caramelized butternut squash, carrots, broccoli, and sweet potato, all roasted to perfection and drizzled with a tangy cranberry-honey glaze. Topped with creamy feta cheese, toasted pecans, and fresh parsley, it offers a delightful combination of sweet, savory, and nutty flavors perfect for a nutritious side or a light main course.

Ingredients

Scale

Roasted Vegetables

  • 2 cups butternut squash cubes
  • 1 ½ cups sweet potato cubes
  • 1 ½ cups carrots, sliced
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & black pepper to taste

Cranberry-Honey Glaze

  • ¼ cup honey
  • 2 tbsp cranberry juice (or 1 tbsp cranberry sauce + 1 tbsp water)
  • 1 tbsp balsamic vinegar
  • ½ tsp chili flakes (optional)

Toppings

  • ½ cup crumbled feta
  • ⅓ cup toasted pecans, roughly chopped
  • Fresh parsley (optional)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the vegetables.
  2. Prepare the vegetables: In a large mixing bowl, toss the butternut squash, sweet potato, carrots, and broccoli florets with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Roast the vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the oven for 25–30 minutes, flipping halfway through, until they are caramelized on the edges and tender inside.
  4. Make the cranberry-honey glaze: While the vegetables roast, whisk together the honey, cranberry juice (or cranberry sauce mixed with water), and balsamic vinegar in a small saucepan. Warm on low heat for 2–3 minutes until the glaze thickens slightly. Stir in chili flakes if you prefer a touch of heat.
  5. Combine and serve: Once roasted, transfer the vegetables to a serving bowl. Drizzle generously with the warm cranberry-honey glaze, then top with crumbled feta, toasted pecans, and fresh parsley if using. Serve warm for best flavor and texture.

Notes

  • You can substitute cranberry juice with pomegranate juice for a different fruity twist.
  • For a vegan version, omit feta or replace with a plant-based cheese alternative.
  • Chili flakes are optional but add a nice contrasting heat that enhances the glaze.
  • Make sure to toss the vegetables halfway through roasting to ensure even caramelization.
  • To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes until fragrant.

Nutrition

Keywords: caramelized vegetables, roasted butternut squash, sweet potato, broccoli, carrots, cranberry honey glaze, feta cheese, toasted pecans, healthy side dish

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-2/