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Pecans & Cranberry-Honey Glaze Recipe

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

4.8 from 11 reviews

A delicious and hearty vegetarian dish featuring caramelized butternut squash, carrots, Brussels sprouts, and sweet potato, topped with crispy halloumi, toasted pecans, and a sweet-tart cranberry-honey glaze. Perfect as a comforting side or a satisfying main course.

Ingredients

Scale

Roasted Veggies

  • 2 cups butternut squash, cubed
  • 1 ½ cups carrots, sliced
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potato, cubed
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Halloumi & Glaze

  • 8 oz halloumi cheese, sliced
  • ½ cup chopped pecans, toasted
  • ¼ cup cranberry sauce
  • 2 tbsp honey
  • 1 tbsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for caramelizing the vegetables properly.
  2. Roast the Veggies: In a large bowl, toss the butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, salt, black pepper, smoked paprika, and garlic powder until evenly coated. Spread the vegetables out in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until they are tender and caramelized on the edges.
  3. Cook the Halloumi: While the vegetables roast, heat a skillet over medium heat. Add the sliced halloumi cheese and sear for 2 to 3 minutes on each side until golden brown and crisp. Remove from heat and set aside.
  4. Prepare the Cranberry-Honey Glaze: In a small bowl, whisk together cranberry sauce, honey, and lemon juice until smooth and well combined. This glaze will add a sweet and tangy finish to the dish.
  5. Assemble: Transfer the roasted vegetables to a serving platter. Arrange the crispy halloumi slices on top and sprinkle the toasted pecans evenly over everything. Drizzle the cranberry-honey glaze generously over the assembled dish.
  6. Serve: Serve warm as a hearty side dish or as a satisfying vegetarian main course. Enjoy the wonderful combination of caramelized vegetables, salty halloumi, crunchy pecans, and a sweet-tart glaze.

Notes

  • You can substitute pecans with walnuts or almonds if preferred.
  • For a vegan version, replace halloumi with firm tofu and use maple syrup instead of honey.
  • Ensure the vegetables are cut into similar-sized pieces for even roasting.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or oven to maintain the texture of the halloumi and vegetables.

Nutrition

Keywords: butternut squash recipe, roasted vegetables, halloumi recipe, vegetarian main dish, fall vegetable side

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-3/