Roasted Veggie Bowl with Feta, Walnuts & Cranberry Glaze

Roasted Brussels Sprouts, Sweet Potato and Butternut Squash with Feta, Walnuts and Cranberry-Honey Glaze: The Ultimate Fall Side Dish

This vibrant roasted vegetable medley comes together in about 45 minutes and serves beautifully as a hearty side dish or a light vegetarian main. The caramelized edges of the Brussels sprouts, sweet potato, and butternut squash create a lovely contrast with the salty crumbles of feta, the crunch of toasted walnuts, and the sweet-tart finish of a cranberry-honey glaze. I first made this dish for a Thanksgiving potluck in Charleston, and it disappeared before the turkey even hit the table. It is naturally gluten-free and requires just one sheet pan, making cleanup effortless.

The combination of earthy roasted vegetables with bright, tangy toppings has a way of making any meal feel special. Whether you need an impressive holiday side or a simple weeknight vegetable dish, this recipe delivers on both flavor and ease.

Why You Will Love This Recipe

• One-pan preparation means minimal cleanup and maximum caramelization.
• The cranberry-honey glaze adds a sticky, tangy sweetness that complements the salty feta perfectly.
• Toasted walnuts provide a satisfying crunch in every bite.
• This dish works for meal prep, holiday tables, or casual dinners alike.
• It feels both cozy and elegant, like a warm hug on a cold evening.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup walnut halves
• 1/4 cup dried cranberries
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves, optional

Instructions

• Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
• In a large bowl, toss the Brussels sprouts, sweet potato, and butternut squash with olive oil, salt, and pepper until evenly coated.
• Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the edges are golden brown and caramelized.
• While the vegetables roast, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Set aside.
• In a small bowl, whisk together the honey and balsamic vinegar to create the glaze.
• Once the vegetables are done, transfer them to a serving platter. Drizzle the cranberry-honey glaze over the top while they are still warm.
• Sprinkle the crumbled feta, toasted walnuts, dried cranberries, and fresh thyme over the glazed vegetables. Serve immediately.

Pro Tips

• Do not overcrowd the baking sheet; too many vegetables will steam instead of caramelize. Use two pans if needed.
• Cut the sweet potato and butternut squash into uniform cubes so they cook at the same rate as the Brussels sprouts.
• Toast the walnuts just before using, as they lose their crunch quickly once added to the dish.
• For an extra layer of flavor, try roasting the walnuts alongside the vegetables for the last 5 minutes of cooking, but watch them closely to prevent burning.
• The glaze should be drizzled right before serving to maintain the contrast between the sticky sweetness and the crispy vegetable edges.

Variations

• Swap the feta for crumbled goat cheese or blue cheese for a different tangy profile.
• Use pecans or almonds instead of walnuts, and add a pinch of cayenne for subtle heat.
• Replace the dried cranberries with dried cherries or chopped dried apricots for a twist on the sweetness.
• Turn this into a grain bowl by serving the roasted vegetables over cooked quinoa or farro and adding a handful of fresh arugula.

Frequently Asked Questions

• Can I make this dish ahead of time? Yes, roast the vegetables up to two days in advance and reheat them in a hot oven for about 10 minutes before adding the toppings and glaze.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to four days. The feta and walnuts are best added fresh after reheating.
• Can I use frozen vegetables? Fresh vegetables yield the best caramelization. If using frozen, thaw and pat them very dry before roasting to avoid steaming.
• Is this recipe vegan? It can be made vegan by omitting the feta and using maple syrup instead of honey in the glaze.
• What is the best way to cut butternut squash safely? Slice off the top and bottom, then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, scoop out the seeds, and dice the flesh into cubes.
• Can I add other vegetables to this mix? Absolutely. Carrots, red onion wedges, or parsnips would all work well with the existing flavors.

More Recipes You Will Love

• Roasted Carrots and Brussels Sprouts with Feta
• Roasted Sweet Potato with Brie, Cranberry, and Honey
• Maple Roasted Brussels Sprouts with Feta and Pecans
• Roasted Vegetable Medley with Whipped Feta and Honey

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.