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Pecans & Cranberry-Honey Glaze Recipe

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

5 from 26 reviews

A vibrant and hearty dish featuring caramelized butternut squash, parsnips, Brussels sprouts, and sweet potato, topped with crumbled feta, toasted pecans, and drizzled with a tangy cranberry-honey glaze. Perfect as a warming side or a wholesome main, this recipe balances sweetness, earthiness, and a hint of spice for a deliciously comforting meal.

Ingredients

Scale

Roasted Vegetables

  • 2 cups butternut squash, cubed
  • 1 cup parsnips, sliced
  • 1½ cups Brussels sprouts, halved
  • 1 large sweet potato, cubed
  • 2 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt & black pepper to taste

Toppings

  • ½ cup crumbled feta
  • ½ cup chopped pecans, lightly toasted

Cranberry-Honey Glaze

  • ⅓ cup honey
  • ¼ cup cranberry juice
  • 1 tbsp lemon juice
  • ½ tsp chili flakes (optional for heat)
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it’s ready for roasting the vegetables evenly.
  2. Prepare Vegetables: In a large bowl, toss the cubed butternut squash, sliced parsnips, halved Brussels sprouts, and cubed sweet potato with olive oil, paprika, garlic powder, salt, and black pepper, making sure all pieces are coated evenly.
  3. Roast Vegetables: Spread the coated vegetables in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 30 to 40 minutes, flipping the vegetables halfway through, until they are caramelized on the edges and tender inside.
  4. Make the Glaze: While vegetables roast, combine honey, cranberry juice, lemon juice, chili flakes (if using), and a pinch of salt in a small saucepan. Simmer over low heat for 3 to 4 minutes, stirring occasionally, until the glaze slightly thickens.
  5. Assemble the Dish: Once the vegetables are roasted, transfer them to a serving dish. Drizzle the warm cranberry-honey glaze over the vegetables to add a glossy, sweet-tart finish.
  6. Add Toppings: Sprinkle crumbled feta cheese and toasted chopped pecans evenly over the glazed vegetables for creamy texture and crunchy contrast.
  7. Serve: Serve the dish warm as a delightful main course or a flavorful side dish to complement your meal.

Notes

  • To toast pecans, dry-roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
  • The chili flakes in the glaze are optional; omit them if you prefer no heat.
  • Use fresh lemon juice for the best bright flavor in the glaze.
  • This recipe pairs well with roasted chicken or can be served as a vegetarian main.
  • Store leftovers refrigerated in an airtight container for up to 3 days; reheat gently before serving.

Nutrition

Keywords: butternut squash, roasted vegetables, caramelized squash, sweet potato recipe, Brussels sprouts, feta, pecans, cranberry honey glaze, fall recipe, vegetarian dish

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