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Walnuts & Cranberry-Honey Glaze Recipe

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

5 from 30 reviews

A vibrant and hearty roasted vegetable dish featuring caramelized butternut squash, carrots, broccoli, and sweet potato, topped with crumbled feta, toasted walnuts, and a sweet-tart cranberry-honey glaze. Perfect as a flavorful side or a satisfying vegetarian main.

Ingredients

Scale

Roasted Vegetables

  • 2 cups butternut squash, diced
  • 2 cups carrots, sliced
  • 2 cups broccoli florets
  • 2 cups sweet potato, diced
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Glaze

  • 3 tbsp honey
  • 2 tbsp cranberry sauce or cranberry preserves
  • 1 tsp apple cider vinegar

Toppings

  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped walnuts, toasted
  • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Prepare Vegetables: In a large bowl, toss the diced butternut squash, sliced carrots, broccoli florets, and diced sweet potato with olive oil, salt, black pepper, and smoked paprika until all the vegetables are evenly coated.
  3. Roast the Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, flipping them halfway through to ensure even caramelization and tenderness.
  4. Make the Cranberry-Honey Glaze: While the vegetables roast, combine honey, cranberry sauce, and apple cider vinegar in a small saucepan over low heat. Warm gently, stirring frequently until the glaze is smooth and well combined. Do not boil.
  5. Assemble the Dish: Transfer the roasted vegetables onto a serving platter. Drizzle the warm cranberry-honey glaze evenly over the top. Sprinkle with the crumbled feta cheese and toasted walnuts, then garnish with fresh parsley for a pop of color and flavor.
  6. Serve: Serve warm as a delightful side dish or a hearty vegetarian main course that will impress with its balance of sweet, savory, and tangy flavors.

Notes

  • You can substitute the feta with a vegan cheese to make this gluten-free and vegan-friendly.
  • To toast walnuts, spread them on a baking sheet and bake for 5-7 minutes at 350°F until fragrant.
  • For an extra kick, sprinkle some red pepper flakes on the vegetables before roasting.
  • If fresh parsley is unavailable, chopped cilantro or basil make great alternatives.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated.

Nutrition

Keywords: roasted vegetables, butternut squash, sweet potato, broccoli, carrots, feta cheese, walnuts, cranberry honey glaze, vegetarian, healthy side dish

Find it online: https://maicook.com/walnuts-and-cranberry-honey-glaze-recipe-4/