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Walnuts & Cranberry-Honey Glaze Recipe

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

4.8 from 12 reviews

A vibrant and comforting layered bake featuring sweet potatoes, butternut squash, and carrots, topped with creamy whipped feta, crunchy toasted walnuts, and a tangy-sweet cranberry-honey glaze. Perfect as a hearty side or a vegetarian main dish that balances natural sweetness with savory and bright flavors.

Ingredients

Scale

Vegetable Layers

  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 cups butternut squash, peeled and thinly sliced
  • 3 large carrots, peeled and thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Whipped Feta

  • 1 cup feta cheese
  • ½ cup cream cheese, softened
  • 2 tablespoons Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 small garlic clove

Cranberry-Honey Glaze

  • ½ cup dried cranberries
  • 3 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon orange zest

Topping

  • ½ cup walnuts, roughly chopped
  • Fresh thyme (optional garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil to prevent sticking.
  2. Prepare Vegetables: In a large bowl, toss the sweet potatoes, butternut squash, and carrots with olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper until all slices are evenly coated with the seasoning and oil.
  3. Layer the Bake: Arrange the vegetable slices in alternating layers inside the baking dish, overlapping them slightly to create a visually appealing layered effect.
  4. Bake: Cover the dish with foil and bake for 40 minutes. Then remove the foil and continue baking for an additional 20 to 25 minutes until the vegetables are tender and the top is lightly caramelized.
  5. Toast Walnuts: While the bake is cooking, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly browned. Set aside to cool.
  6. Prepare Whipped Feta: In a food processor, combine feta cheese, softened cream cheese, Greek yogurt, olive oil, lemon juice, and garlic. Blend until smooth and creamy. Set aside.
  7. Make Cranberry-Honey Glaze: In a small saucepan over low heat, combine dried cranberries, honey, orange juice, balsamic vinegar, and orange zest. Simmer gently for 5 to 7 minutes until the glaze thickens slightly and becomes glossy.
  8. Assemble & Serve: Once the vegetables are warm, spread the whipped feta over the top or serve it on the side. Drizzle generously with the cranberry-honey glaze and sprinkle toasted walnuts over the dish. Garnish with fresh thyme if using. Serve warm for best flavor.

Notes

  • Use a mandoline to thinly slice the vegetables evenly for consistent cooking.
  • If you prefer a vegan version, substitute feta and cream cheese with vegan alternatives and omit the Greek yogurt or replace with plant-based yogurt.
  • The cranberry-honey glaze can be prepared ahead and refrigerated for up to 3 days.
  • For extra flavor, add a pinch of smoked paprika or cayenne to the vegetable seasoning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.

Nutrition

Keywords: sweet potato bake, butternut squash recipe, vegetarian layered bake, whipped feta recipe, cranberry honey glaze, roasted vegetable dish, healthy side dish

Find it online: https://maicook.com/walnuts-and-cranberry-honey-glaze-recipe-6/