Walnuts & Cranberry-Honey Glaze Recipe

If you’re searching for a fall-inspired dish that’s bursting with flavor and warmth, this Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze will completely win your heart. The combination of sweet roasted vegetables paired with the tangy-sweet punch of the Walnuts & Cranberry-Honey Glaze creates a beautiful harmony of taste, texture, and color that delights every sense. Each bite offers caramelized richness rounded out by the crunch of toasted walnuts and the subtle saltiness of feta, making this an irresistible dish to bring to any table and share with friends or family.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients means you’re just minutes away from a stunning, hearty dish. Each element plays its part: the root vegetables add natural sweetness and texture, the feta brings creamy tang, and the walnuts & cranberry-honey glaze crowns everything with a perfect balance of crunch and sticky sweet-tart flavour.

• Butternut squash, diced (1 cup): Adds smooth sweetness and a vibrant golden color that roasts to caramelized perfection.
• Carrots, sliced (1 cup): Provide natural sugars and a tender bite, complementing the squash beautifully.
• Brussels sprouts, halved (1 cup): Give an earthy, slightly bitter contrast that balances the sweetness.
• Sweet potato, diced (1 cup): Offers creamy texture and a natural caramel flavor once roasted.
• Olive oil (2 tbsp): Helps roast the vegetables evenly while adding a luscious, subtly fruity note.
• Salt (1 tsp): Elevates all the natural flavors without overpowering.
• Black pepper (1/2 tsp): Adds a gentle warmth and depth to the dish.
• Cinnamon (1/2 tsp, optional): Infuses a warm spice that enhances the fall vibe without overwhelming the vegetables.
• Crumbled feta (1/3 cup): Adds a creamy, salty contrast that perfectly offsets the sweetness of the veggies.
• Walnuts, toasted (1/4 cup): Bring a wonderful crunch and a toasty, slightly bitter flavor that works brilliantly with the glaze.
• Dried cranberries (1/4 cup): Provide bursts of tartness and chewy texture, amplifying the glaze’s vibrant flavors.
• Honey (3 tbsp): A natural sweetener that forms the backbone of the glaze.
• Cranberry sauce or cooked fresh cranberries (2 tbsp): Gives the glaze its signature tang and beautiful ruby hue.
• Balsamic vinegar (1 tsp): Adds a subtle acidity that perfectly balances the honey and cranberries in the glaze.

How to Make Walnuts & Cranberry-Honey Glaze

Step 1: Prep and roast the vegetables

Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the diced butternut squash, sliced carrots, halved Brussels sprouts, and diced sweet potato with olive oil, salt, black pepper, and cinnamon if you’re using it. Make sure every vegetable piece is coated so they roast evenly. Spread them out in a single layer on the baking sheet to encourage caramelization. Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and take on that irresistible golden-brown glow.

Step 2: Make the cranberry-honey glaze

While your vegetables are roasting, combine the honey, cranberry sauce, and balsamic vinegar in a small saucepan over low heat. Let it simmer gently for 2 to 3 minutes, stirring occasionally. Keep an eye on it so it warms through without boiling over. The glaze should thicken slightly and develop a shiny richness that will cling beautifully to your roasted veggies and walnuts in the next step.

Step 3: Toast the walnuts

While the glaze simmers and the vegetables roast, toast your walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant and lightly browned. Stir often to prevent burning. Toasting unlocks deeper flavors in the walnuts that contrast beautifully with the sweet-tart glaze, giving each bite delightful crunch and aroma.

Step 4: Assemble and glaze

Once your vegetables are perfectly caramelized, transfer them to a serving platter. Drizzle the warm Walnuts & Cranberry-Honey Glaze generously over the top, making sure to catch those little pools between the veggies. Sprinkle with the toasted walnuts, dried cranberries, and crumbled feta to finish. Serve immediately while warm and fragrant for the best experience.

How to Serve Walnuts & Cranberry-Honey Glaze

Garnishes

A vibrant dish deserves equally beautiful garnishes. Fresh herbs such as chopped parsley or thyme leaves brighten this plate and add a pop of green against the warm autumn tones. A final flaky sea salt sprinkle can elevate the feta and glaze flavors. Toasted pumpkin seeds or sunflower seeds also add an extra crunch and nutty complexity if you want to mix it up.

Side Dishes

Pair this dish with something simple and satisfying. A fluffy quinoa or wild rice pilaf offers a nutty bed that’s perfect for soaking up any extra glaze. For those craving protein, roasted chicken or grilled salmon complements these flavors wonderfully. On cooler days, a hearty lentil stew or creamy mashed potatoes serve as cozy partners for the Walnuts & Cranberry-Honey Glaze’s natural sweetness.

Creative Ways to Present

For a special occasion, serve this dish family-style on a large wooden board adorned with sprigs of fresh herbs and cranberries scattered around. Alternatively, layer roasted veggies and glaze in clear glass trifle dishes to showcase each colorful ingredient. Mini individual cast-iron skillets with a sprinkling of walnuts & cranberry-honey glaze offer a fun and rustic presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

This dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because the glaze can soak into the vegetables over time, the flavors intensify — just stir gently before reheating to freshen textures.

Freezing

If you want to freeze leftovers, transfer cooled vegetables to a freezer-safe container. Keep walnuts and dried cranberries separate as they don’t freeze well. Frozen roasted vegetables maintain good quality for about 2 months. Thaw in the fridge overnight before reheating and garnishing freshly.

Reheating

Reheat your Walnuts & Cranberry-Honey Glaze–finished vegetables gently in the oven at 350°F (175°C) for 10 to 15 minutes to keep them tender but not mushy. Microwave reheating is fine in a pinch but can change texture slightly. Add fresh walnuts, dried cranberries, and sprinkle feta right before serving for best flavor contrasts.

FAQs

Can I use other nuts instead of walnuts?

Absolutely! Pecans or almonds both roast well and pair nicely with the sweet-tart glaze. Keep in mind each nut has its own flavor intensity, so feel free to experiment.

Is the cinnamon necessary in the roasted vegetables?

Cinnamon is optional and adds a warm, subtle spice that enhances the autumn feel. If you prefer savory profiles, you can skip it without losing the dish’s essence.

Can I make the glaze ahead of time?

Yes, the Walnuts & Cranberry-Honey Glaze can be made a day ahead and stored in the refrigerator. Rewarm gently before drizzling over the roasted vegetables.

What if I don’t have fresh cranberries or cranberry sauce?

Using dried cranberries in the glaze is not recommended because they don’t melt down well. However, cranberry juice concentrate diluted with a little water can be a decent substitute to create that sweet-tart glaze base.

Is this dish suitable for vegans?

To make it vegan, simply omit the feta or use a plant-based cheese alternative. The glaze and vegetables themselves are vegan-friendly and full of flavor.

Final Thoughts

Trying this recipe for Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Walnuts & Cranberry-Honey Glaze will quickly make it one of your favorites for the season. It’s a celebration of natural sweetness and cozy spices, tied together with a glaze that feels both comforting and festive. Serve it at your next gathering or enjoy a nourishing weeknight feast with a dish that’s genuinely as delicious as it is beautiful. You’re going to love every bite!