Honey Balsamic Roasted Vegetables with Cranberries, Pecans & Feta

Honey Balsamic Roasted Vegetables with Cranberries,Pecans and feta

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 6

Ingredients 

• 1 lb baby potatoes, halved if large
• 4 large carrots, cut into thick pieces
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups broccoli florets
• 2 cups butternut squash, cut into cubes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup dried cranberries
• ½ cup pecans
• ½ cup crumbled feta cheese

Honey Balsamic Glaze

• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced

Instructions 

1. Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan or baking dish.
2. Add the baby potatoes, carrots, Brussels sprouts, and butternut squash to the prepared pan. Drizzle with 3 tablespoons of olive oil and sprinkle with garlic powder, thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables into an even layer, leaving a little space between them to encourage browning and caramelization.
4. Roast for 20 minutes, then remove the pan from the oven and gently stir the vegetables.
5. Add the broccoli florets and return the pan to the oven. Roast for another 15–20 minutes, or until the potatoes and carrots are tender and the vegetables have lightly browned edges.
6. While the vegetables roast, prepare the glaze. Whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, and minced garlic until smooth and well combined.
7. During the final 5 minutes of roasting, scatter the pecans and dried cranberries over the vegetables. Return the pan to the oven just long enough to lightly toast the pecans and warm the cranberries.
8. Remove the roasted vegetables from the oven. While they are still hot, drizzle the honey balsamic glaze evenly over the top and gently toss until everything is lightly coated.
9. Finish with crumbled feta cheese and serve warm.

Tips 

For even roasting, cut the potatoes, carrots, and butternut squash into roughly similar-sized pieces. Avoid overcrowding the pan, as too many vegetables packed together will steam instead of caramelize.

For a nuttier variation, replace the pecans with walnuts. Goat cheese also makes a delicious substitute for feta. If you prefer a sweeter finish, drizzle a small amount of additional honey over the vegetables just before serving.

Storage 

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For the best texture, reheat them in a 375°F (190°C) oven until hot and slightly crisp around the edges.

If possible, store extra feta separately and add it after reheating so it stays fresh and creamy.