Roasted Brussels Sprouts Sweet Potato and Squash for an Easy Dinner

Roasted Brussels Sprouts, Sweet Potato & Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze

This colorful, caramelized sheet pan of autumn vegetables comes together in about 45 minutes and makes for an unforgettable side dish or a hearty vegetarian main. The cranberry-honey glaze brings a sticky, tart-sweet brightness that clings to every roasted edge, while salty feta and crunchy walnuts add contrast in every bite.

I first made this for a Thanksgiving potluck where I was told to bring “something orange and green.” It ended up being the dish people kept going back to, even after the turkey came out. Since then, it has become my go-to for fall dinners when I want something that looks impressive but requires almost no hands-on work.

Why You’ll Love This Recipe

• Everything roasts on one sheet pan, which means minimal cleanup
• The cranberry-honey glaze caramelizes beautifully without being overly sweet
• It works as a side dish for a holiday table or as a standalone vegetarian meal
• The contrast of creamy feta, crunchy walnuts, and tender roasted vegetables is deeply satisfying
• It fills your kitchen with the kind of warm, savory-sweet aroma that makes everyone wander in asking what you are cooking

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 medium sweet potato, peeled and cut into ½-inch cubes
• 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• ¼ cup honey
• ¼ cup dried cranberries
• 2 tablespoons balsamic vinegar
• ½ cup crumbled feta cheese
• ½ cup walnut halves, roughly chopped
• Optional: fresh thyme or rosemary for garnish

Instructions

• Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
• In a large bowl, toss the Brussels sprouts, sweet potato cubes, and butternut squash cubes with olive oil, salt, and pepper until evenly coated.
• Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if necessary so everything roasts instead of steaming.
• Roast for 25 minutes, then flip the vegetables with a spatula and roast another 10 to 15 minutes until the edges are deeply golden and the squash is tender when pierced with a fork.
• While the vegetables roast, make the glaze. In a small saucepan over medium heat, combine the honey, dried cranberries, and balsamic vinegar. Simmer for 3 to 4 minutes, stirring occasionally, until the cranberries plump and the glaze thickens slightly.
• Transfer the roasted vegetables to a serving platter. Drizzle the cranberry-honey glaze over the top while everything is still hot.
• Sprinkle the crumbled feta and chopped walnuts over the glazed vegetables. Garnish with fresh thyme or rosemary if desired. Serve warm or at room temperature.

Pro Tips

• Cut the sweet potato and butternut squash into similar-sized cubes so they cook evenly. The Brussels sprouts can stay halved since they cook at about the same rate.
• For extra caramelization, do not flip the vegetables too early. Let them sit undisturbed for the first 20 minutes to develop a good crust.
• The glaze will thicken as it cools, so drizzle it over the hot vegetables right away for the best coating.
• If you want the walnuts extra toasty, add them to the sheet pan for the last 5 minutes of roasting instead of adding them raw at the end.
• Avoid overcrowding the pan. If the vegetables are piled on top of each other, they will steam and turn soft rather than getting those crispy, browned edges we want.

Variations

• Swap the feta for goat cheese or blue cheese for a tangier, creamier finish.
• Replace walnuts with pecans or toasted almonds for a different crunch.
• Add a pinch of red pepper flakes to the glaze for a subtle heat that balances the sweetness.
• Make it a full meal by adding cooked farro, quinoa, or roasted chickpeas to the platter.

Frequently Asked Questions

• Can I make this ahead of time? You can roast the vegetables a day in advance and reheat them in a 400°F oven for 10 minutes before glazing and topping.
• How do I store leftovers? Keep them in an airtight container in the fridge for up to 4 days. The feta and walnuts are best added fresh when serving.
• Can I use frozen vegetables? Fresh works best here because frozen vegetables release too much moisture and will not caramelize properly.
• Is this recipe gluten-free? Yes, all the ingredients are naturally gluten-free. Just double-check your balsamic vinegar and feta if you have sensitivities.
• What if I do not have balsamic vinegar? You can substitute apple cider vinegar or white wine vinegar mixed with a little extra honey.
• Can I use maple syrup instead of honey? Absolutely. Maple syrup works beautifully here and adds a slightly smokier sweetness.

More Recipes You’ll Love

• Roasted Brussels Sprouts Sweet Potato Squash
• Maple Roasted Brussels Sprouts Feta Pecans
• Roasted Carrots Brussels Sprouts Feta
• Honey Glazed Acorn Squash Burrata
• Honey Mustard Glazed Salmon Butternut Squash

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.