Caramelized Butternut Squash, Carrots, Broccoli & Sweet Pota

Ingredience

2 cups butternut squash, cubed

2 cups sweet potato, cubed

2 large carrots, sliced

2 cups broccoli florets

3 tbsp extra virgin olive oil

1 tbsp honey or pure maple syrup

1 tsp smoked paprika

1 tsp dried thyme or oregano

Salt & black pepper

Optional: pinch of cinnamon for warmth

Cranberry-Honey Glaze

1 cup fresh or frozen cranberries

2 tbsp honey

1 tbsp balsamic vinegar (Mediterranean twist)

1/4 cup water

1 tsp orange zest (optional but amazing)

Pinch cinnamon

Optional: 1 tsp finely minced rosemary

Toppings

1/2 cup crumbled feta

1/3 cup chopped pecans (toasted)

Extra honey drizzle

Fresh parsley or mint

Pomegranate seeds (extra Mediterranean brightness, optional)

Pokyny

. Prep & Roast the Vegetables

Preheat oven to 425°F (220°C).

Place all vegetables on a baking sheet.

Toss with olive oil, honey, smoked paprika, thyme/oregano, salt, pepper, and cinnamon (if using).

Spread in a single layer for perfect caramelization.

Roast 25–30 minutes, flipping halfway, until edges turn golden and slightly crisp.

Make the Cranberry-Honey Glaze

In a small saucepan, add:

Cranberries

Honey

Balsamic vinegar

Water

Orange zest

Cinnamon

Rosemary (optional)

Simmer 6–8 minutes until berries burst and mixture thickens.

Mash gently or blend for a smoother glaze.

Let cool slightly—it will thicken more.