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Walnuts & Cranberry-Honey Glaze Recipe

Walnuts & Cranberry-Honey Glaze Recipe
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★★★★★

4.7 from 28 reviews

A vibrant and flavorful medley of caramelized butternut squash, carrots, broccoli, and sweet potato, enhanced with a tangy cranberry-honey glaze and topped with crumbled feta, toasted walnuts, and fresh herbs. This nutritious roasted vegetable dish offers a perfect balance of sweet, savory, and nutty flavors, making it an ideal side or light meal.

Ingredients

Scale

Roasted Vegetables

  • 2 cups butternut squash, peeled and cubed
  • 3 medium carrots, peeled and sliced
  • 2 cups broccoli florets
  • 1 large sweet potato, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp dried thyme or rosemary
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste

Cranberry-Honey Glaze

  • ½ cup dried cranberries
  • 3 tbsp honey
  • 2 tbsp water
  • 1 tsp orange zest
  • Pinch of salt

Topping

  • ½ cup feta cheese, crumbled
  • ⅓ cup walnuts, toasted and roughly chopped
  • Fresh thyme or rosemary, for garnish

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 promote even roasting.
  2. Prepare Vegetables: In a large bowl, combine the peeled and cubed butternut squash, sliced carrots, broccoli florets, and cubed sweet potato. Drizzle with olive oil and season with dried thyme (or rosemary), smoked paprika, salt, and black pepper. Toss everything thoroughly so the vegetables are evenly coated with the oil and seasonings.
  3. Roast Vegetables: Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through the cooking time to ensure even caramelization and tenderness.
  4. Prepare Cranberry-Honey Glaze: While the vegetables roast, combine dried cranberries, honey, water, orange zest, and a pinch of salt in a small saucepan. Simmer on low heat for 5 to 7 minutes, stirring occasionally, until the mixture is slightly thickened and aromatic.
  5. Assemble the Dish: Once the vegetables are tender and caramelized, transfer them to a serving dish. Drizzle the warm cranberry-honey glaze evenly over the roasted vegetables to add a sweet tangy finish.
  6. Add Toppings and Garnish: Sprinkle the crumbled feta cheese and toasted walnuts over the glazed vegetables. Garnish with fresh thyme or rosemary sprigs to enhance aroma and presentation. Serve warm and enjoy!

Notes

  • For extra crunch, you can substitute walnuts with pecans or almonds.
  • If dairy-free, omit feta or use a plant-based alternative.
  • Make sure to stir the vegetables midway through roasting for even caramelization.
  • Use fresh herbs for garnish to boost flavor and color.
  • The glaze can be prepared ahead of time and reheated gently before serving.

Nutrition

Keywords: caramelized vegetables, roasted butternut squash, cranberry honey glaze, fall vegetables, vegetarian side dish, healthy roasted veggies

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