Honey-Roasted Pumpkin,

This colorful Honey-Roasted Pumpkin, Sweet Potato & Brussels Sprouts dish is the perfect combination of caramelized vegetables, creamy feta, crunchy pecans, and tart cranberry glaze. Roasting brings out the natural sweetness of pumpkin and sweet potato while giving the Brussels sprouts beautifully crisp edges. Finished with honey, salty feta, toasted pecans, and a bright cranberry glaze, it makes a wonderful holiday side dish or satisfying vegetarian meal.

🛒 Ingredients

For the roasted vegetables:

• 3 cups pumpkin or butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 4 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the topping:

• ¾ cup crumbled feta cheese
• ½ cup pecans, roughly chopped
• ⅓ cup dried cranberries
• 2 tbsp fresh parsley, chopped

For the cranberry glaze:

• ½ cup cranberry sauce
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp orange juice
• ½ tsp Dijon mustard

👩‍🍳 Instructions

1. Preheat the oven: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the vegetables: Add pumpkin, sweet potatoes, and Brussels sprouts to a large bowl. Drizzle with olive oil and honey. Add Dijon mustard, garlic powder, thyme, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
3. Roast: Spread the vegetables in a single layer. Avoid overcrowding the pan so the vegetables can caramelize instead of steaming.
4. Roast for 30–40 minutes, tossing halfway through, until the sweet potatoes and pumpkin are tender and the Brussels sprouts have crispy, browned edges.
5. Make the cranberry glaze: While the vegetables roast, combine cranberry sauce, balsamic vinegar, honey, orange juice, and Dijon mustard in a small saucepan. Warm over low heat for 3–5 minutes, stirring until smooth and slightly thickened.
6. Toast the pecans: Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant. Watch carefully so they don’t burn.
7. Assemble: Transfer the roasted vegetables to a serving platter. Sprinkle with crumbled feta, toasted pecans, and dried cranberries.
8. Finish: Drizzle the warm cranberry glaze over everything. Garnish with fresh parsley and serve immediately.

💡 Pro Tips

• Cut the pumpkin and sweet potatoes into similar-sized pieces so they cook evenly.
• For extra-crispy Brussels sprouts, place them cut-side down on the baking sheet.
• Don’t add too much honey before roasting because it can burn at high temperatures.
• Toasting the pecans brings out much more flavor.
• Add the feta after roasting to keep it creamy rather than letting it melt completely.
• For a stronger citrus flavor, add a little fresh orange zest to the finished dish.

🍽️ Description

Sweet, savory, tangy, and crunchy, this roasted vegetable dish brings a beautiful mix of textures and flavors to the table. The pumpkin and sweet potatoes become tender and caramelized in the oven, while the Brussels sprouts develop irresistible crispy edges. Creamy feta adds a salty contrast, toasted pecans provide crunch, and dried cranberries bring little bursts of tart sweetness. The glossy cranberry-balsamic glaze ties everything together beautifully.

Serve it alongside roast chicken, turkey, beef, or pork, or enjoy a generous portion as a hearty vegetarian meal.